cut the cold butter into cubes, and add into a food processor with the flour and salt. I have a small food processor, so I did half at a time, which also helps keep from overprocessing the ingredients. Pulse a few seconds at a time.
Once all of the flour and butter is processed, move the mixture to a bowl and add the cold water. Stir the mixture, I often just use my hands to combine the ingredients. You don't want to overmix it because thh butter chunks will give the pastry the proper puff texture.
Once combined, roll the dough out on a lightly floured surface into a rectangle, I use a pizza cutter to trim the edges to get a perfect rectangle. Fold the pastry like a letter, then fold again in half. refrigerate the dough for 2 hours. after 2 hours, remove the dough from the fridge, Keep it folded and roll it out pretty thin. Once rolled, cut into squares, or whatever shape you want. For the center of the Danish, gently press into the center of the dough to make space for the mixture. It doesn't have to be deep, the dough will puff around the mixture.
Combine the cream cheese and powdered sugar in a bowl. You can either add the preserves to the mixture directly, or add the cream cheese mixture to the pastry then put a dollop of strawberry preserve right on top. Sometimes blending the preserve directly into the cream cheese mixture makes a lumpy filling, which still tastes good but doesn't look as good.
Add a spoon full of the cream cheese mixture into the center of the pastry. Top with a little more strawberry preserve if you like (I typically do).
Brush the pastry with a little bit of milk
Bake at 350 degrees for anywhere between 14-20 minutes depending on the size of the pastry, check the pastry for when it turns a light golden brown.
Let cool, the filling will be VERY hot. Enjoy!
