The dough

1. In a large bowl, dissolve yeast in warm water and 1/2 tsp of sugar. Cover and let it proof for 5-10 minutes.
2. Meanwhile, combine the butter and flour. Cut cold butter into squares. Place half the flour in a food processor or blender, add the butter, then add the rest of the flour. Pulse a few seconds at a time. The mixture should resemble crumbs. (It’s okay if you have large and small bits of butter.) Set aside.
3. Once the mixture has proofed add the warm milk, egg, egg yolk and the remaining 3 tbsp sugar. Whisk until combined.
4. Add in the flour/butter mixture. Mix with a spoon until combined. The dough will be a bit sticky. Spoon and cover the dough in plastic wrap. Chill the dough in the refrigerator for at least 4-5 hours or overnight.
5. Once chilled, place the dough on a floured surface. Roll out the dough into a large rectangle. Fold the dough into thirds like a you would fold a letter. Rotate the dough 45 degrees and roll it out again into a large rectangle. This is called a turn. (fold, rotate, roll) Do this for a total of 3 times. Once you turned the dough three times and rolled it out. Fold into thirds, place and cover with plastic wrap. Return to the refrigerator and let it rest for 45 minutes or up to 1 hour.
6. Once the dough has chilled repeat the turns three more times. So you will be making a total of 6 turns all together. Refrigerate the dough until ready to use. 

Apple filling

1. Melt 1/2 tsp of coconut oil in a large skillet.
2. Add the sliced apples, cinnamon, nutmeg, coconut sugar and vanilla extract.
3. Cook the apples until they are slightly tender. This takes up to 5 minutes.
4. Add the cornstarch/water mixture and cook until the sauce thickened. Set aside. 

Cream cheese filling

1. Beat cream cheese, sugar, egg yolk and vanilla extract until combined. Set aside. 

Assembling the danish

1. Preheat oven to 400 F. Line large baking sheet with parchment paper.
2. Roll out the dough into a large rectangle. (you can either cut the dough in half, making two medium sized danishes or make one big danish)
3. Spread cream cheese filling into the center of the danish. Top with apples. Drizzle with caramel. Braid the dough.
4. Braiding the dough: Cut 1 inch slits on both sides of the danish making sure you have the same amount on both sides. Fold the top portion of the dough into the cream cheese. Then fold the right slit to the left, then the left slit to the right. Continue this process until you reached the last slits. Fold the bottom portion of the dough into the cream cream cheese. Then seal with the last two slits.
5. Brush the danish with egg wash. Bake for 40-50 minutes or until danish is dark golden brown. Cool for 5 minutes then drizzle with caramel, if desired. (See note for baking)***