AUTHOR NOTES Call me hyperbolic if you must, but these cheese Danish are the best thing I have ever made. And my husband agrees, despite being one of the more critical people I know...but I digress. The pastry is one of the flakiest, tenderest, and butteriest around. Danish dough is like puff pastry with the addition of yeast and an egg. Traditional recipes involve a literal block of butter that you wrap in dough—a time-consuming, tricky process called lamination. But this recipe employs some major shortcuts, removing all of the finicky steps, inspired by my pals Shauna Sever and Samantha Seneviratne, as well as Beatrice Ojakangas, whose famous Danish dough recipe was beloved by none other than Julia Child. The dry ingredients—including instant yeast, which requires no proofing (you’re welcome)—are processed with butter, then mixed with egg and milk. Rest, fold, rest, fold, fill, bake, done. Yes, the dough must undergo a few stints in the fridge, but the active time (and overall ...