Place the flour in the freezer for at least one hour.
Stir the yeast into the cold water with a mixer. Then stir the eggs, sugar and salt into the water. Add flour and stir for 2-3 minutes until you have a firm dough.
Wrap the dough in kitchen wrap and place in the freezer for 15 minutes.
Cut the cold butter into slices and place these in between two sheets of baking paper. Then press the butter into a single 15x15 cm square of uniform thickness.
Place the cold dough on a table sprinkled with flour. Roll it out to 30x30 cm, place the butter in the middle of the dough and fold the ends around the butter so that the butter is completely enclosed in the dough. Put the dough in the refrigerator for 45 minutes and then it is cold and ready to be rolled out.
Sprinkle flour on a table and roll out the dough to 1 cm thickness, measuring about 30x60 cm. Brush the flour off of the dough, fold 1/3 of the dough in towards the middle and the other 1/3 on top, and you now have 3-layer dough. Place the dough in the refrigerator for 30 minutes. Repeat this step one time and the dough is ready.
Roll out the dough in a 1/2 cm layer on a table sprinkled with flour, and then cut in-to squares measuring about 12x12 cm. Place pastry cream/jam/apricots in the middle of each square and fold the corners in towards the middle. Place the pas-tries on a baking sheet lined with baking paper, brush with egg and allow to rise for 1-2 hours at room temperature. Bake in a pre-heated oven at 185°C until they are golden brown. Cool the Danish pastries on a cooling rack.
