Make Danish Dough

1. In a bowl whisk together flour, sugar, yeast, cardamom and salt.
2. In a separate bowl, combine milk, eggs, and vanilla. 
3. Grate or cube butter. If you grate butter, you may need to pop it in the freezer for about 5 minutes before adding it to you dough. If you cube butter, make sure it is cut into the dough into small pea sized pieces. 
4. Add in milk mixture and mix to combine until the dough comes together.
5. Grease a large bowl and scrape the dough mixture into the bowl. Place in fridge and let it rise for 3-4 hours or overnight. 

Laminate the Dough

1. Once dough has chilled and risen, scoop it out onto a floured surface. Add more flour if sticky. Roll out into a 9×6 inch rectangle. Fold one side into the center and the other onto of the folded piece (almost like a pamphlet). 
2. Roll out the dough until its is back into a 9×6 rectangle. Turn the dough once and fold each side in again. Roll out and turn the dough again. 
3. Roll and turn the dough 2 more times. 

Make the Danishes and Rise

1. Once the dough has been rolled out 9×6 rectangle again, cut in half length wise and then each long rectangle into 4 even pieces. So you have 16 pieces. 
2. Place danishes on a parchment paper lined baking sheet and cover with a towel. Let them rise for 1 hour.

Make cream cheese filling and pecan pie filling…

1. While rising, make your cream cheese mixture and pecan pie filling.
2. For the cream cheese filling: In a medium bowl, whisk together softened cream cheese, sugar, egg and vanilla in a bowl.
3. In a saucepan over low heat add butter, maple syrup, brown sugar, egg, spices and chopped pecans. Stir constantly until butter and sugar dissolve. 
4. Increase the heat to medium-low and wait for it to start bubbling. Keep stirring. 
5. Drop temperature back down to low and let it simmer for 8-10 minutes until thick

Bake Danishes

1. Once the danishes have risen, preheat oven to 350°F and shaper danishes. Make an indention and flatten the center of each danish, making sure there is a risen border drought the edge. 
2. Fill each danish with a couple tbsp of cream cheese filling. 
3. Bake for 16-20 minutes. Top with 1 tbsp pecan pie filling and enjoy with a cup of coffee!