Pineapple cream cheese danish

Preparation

• Measure 2 cups flour (spoon into cup and level off), 1½ tablespoons of sugar and the salt into a bowl.
• Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.
• Warm the milk until the chill is off and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the to the dry ingredients. Stir well until it is all blended together.
• It will be a very soft dough (not a knead-able dough). Cover with plastic wrap and refrigerate at least 4 hours or overnight .
• The next day, sprinkle your counter with some flour and turn the dough out onto the counter.
• Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore.
• Roll (or pat) the dough out to ½" thick rectangle. The dough will be sticky during this stage, but don't give up, just keep lightly flouring your counter and rolling pin.
• Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it.
• Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry) .
• Place the rolls on a lightly greased baking sheet. Very lightly, spritz the top of the clear wrap with vegetable spray so the plastic doesn't stick to the pastry.
• Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size .
• Bake in preheated 400 degree oven for 10 to 15 minutes . Let cool a bit and then enjoy.