1. In the bowl of your stand mixer fitted with the dough hook attachment, add all ingredients for your dough. Knead on medium-low speed for 5 minutes. Transfer dough to a lightly greased bowl. Spray the top of the dough with nonstick spray, then cover with plastic wrap. Allow to rise in a warm place for 45 minutes.

2. While the dough rises, make the strawberry and peach filling.

Make the strawberry filling. In a small saucepan, add the strawberries, sugar and juice of 1 lemon. Cook on medium-high heat for 3 minutes, just until the strawberries begin to release their juices. Stir frequently. Pour filling into bowl and set aside to cool.

Make the peach filling. In a small saucepan, add the peaches, sugar and juice of 1 lemon. Cook on medium-high heat for 2-3 minutes, just until the sugar melts and mixture is syrupy. Stir frequently. Pour filling into bowl and set aside to cool.

3. Make the cream cheese filling. Using a handheld mixer or stand mixer, beat the cream cheese until smooth and creamy. Add in the sugar, egg yolk and vanilla. Beat until smooth and creamy. Set aside.

4. Make the crumble topping. In a medium size bowl, add the flour, sugar and cinnamon. Stir to combine. Add the melted butter. Use a fork to claw the ingredients together until the mixture is clumped into small pieces. Store in refrigerator until ready to use.

5. Once the dough is done rising. Punch dough down, then turn out onto a floured surface. The dough is very soft. Divide into 6 roughly equal pieces (or 8 if you want to make smaller danishes). Roll each into a ball, then place on a parchment paper lined baking sheet.

6. Preheat oven to 350F.

7. Using the palm of your hand and fingertips, flatten the center of the dough balls out, leaving a rim for the edges. Flatten the circles out by gently stretching and pulling or using your fingertips until the circle is roughly 6 inches in diameter. If you are making 8 danishes instead, your circles will be a bit smaller.

8. Evenly divide the cream cheese mixture in the center of each Danish. Spread evenly, then evenly divide the peach filling among 3 of the danishes. Evenly divide the strawberry filling among 3 of the danishes, leaving the strawberry syrup/juice behind in the bowl (reserve the strawberry syrup for the icing). It is okay if some of the strawberry juice gets on the danishes, you just don’t want the Danish to get too soggy with strawberry juice. Brush the edges of the Danish with a beaten egg (this helps with the color of the Danish, and gives the edges of the Danish a beautiful shiny appearance). Sprinkle the edges of the danishes with the crumble topping.

9. Bake in preheated oven for 15-20 minutes, or until the edges are golden brown and center appears mostly set (with the liquid of the strawberry and peach filling it may still be a touch soft in the center).

10. Make the two different icings.

Make the vanilla icing. In a small bowl, stir together the powdered sugar and heavy cream or milk, until combined.

Make the strawberry icing. In a small bowl, stir together the powdered sugar and strawberry syrup.

Drizzle the vanilla icing over the peach Danish and strawberry icing over the strawberry Danish. Serve and enjoy!

11. Cover leftover, iced or un-iced danishes in the refrigerator for up to 5 days. You can also freeze for up to 3 months. Before serving, feel free to warm up in the microwave for a few seconds before serving.