In a large bowl, combine flour, salt, and sugar.

Grate the butter into the dry ingredients, or cut it in with a fork until the mixture is crumbly and the butter pieces are pea-sized.

Add milk and sourdough starter, then mix with a spoon until a dough forms.

Cover the dough and place it in the refrigerator for 3 hours.

After 3 hours, roll the dough into a 12″ by 6″ rectangle on a floured surface.

To laminate the dough, fold the 12″ sides inward to meet in the middle, then do the same with the 6″ sides to create an envelope shape. Fold it in half again and roll it out into a large rectangle about the same size or larger.

Repeat this process two more times for a total of three rounds.

Place the folded dough back into the covered bowl and return it to the fridge for 2 more hours.

Right before the refrigeration period ends, make the cheese filling by combining softened cream cheese, vanilla, lemon juice, eggs, and cane sugar in a large bowl. Mix with a hand mixer at medium speed until combined and smooth.

Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.

Once the refrigeration is finished, use a large biscuit cutter or round cookie cutter (mine is about 4.25 inches) to cut the dough into 15 large circles.

Place the circles on the baking sheets, about 1 inch apart.

Then, with the rest of the remaining dough, roll it out to 1/4 of an inch thick.

Grab a second cookie cutter or biscuit cutter, 1 inch smaller than the other. You'll use both cutters at the same time to cut out a circular edge to go on top of your danishes that'll hold in the cheese filling. Ball up the dough and roll it out again a few times to get 15 outer rings.

After you cut out each ring, immediately place them on the large Danish dough circles on the pan. Lightly place them on; there is no need to press down hard.

Do this until all 15 cut-out dough circles have an edge.

Once you've got the edges assembled, use a fork to poke the center of the bottom dough circles three times to prevent them from rising upward and pushing out your filling.

Finally, fill the centers of the dough with cheese filling, 1-2 tablespoons for each one; avoid overfilling. The cheese should come just to the top of the rings.

Brush dough edges with egg wash before placing them in the oven. To make this, whisk together 1 egg and 2 tablespoons of water until completely combined.

Lower the preheated oven to 350 and bake for 10 minutes, rotate the pan 180 degrees, and bake another 15-20 minutes until crisp golden brown.