Whisk yeast into warm water and let sit for 1-2 minutes.

Whisk in scalded and cooled milk.

Combine flour, sugar, and salt in a food processor and pulse to mix.

Cut 4 tablespoons of cold butter into thin slices and add to processor; pulse to a fine texture.

Cut remaining butter into 1/2 inch cubes, add to processor and pulse twice.

Remove dough and place in a mixing bowl.

Whisk eggs into the yeast mixture and add to the dough.

Use a rubber spatula to press/dig into the dough until it comes together.

Cover dough surface tightly with plastic wrap and refrigerate for 1-2 hours.

Place the chilled dough on a floured surface and sprinkle flour on top.

Press dough into a rectangle twice as long as it is wide.

Use a rolling pin to firmly press in short parallel strokes.

Seal any sticky areas with flour, and don't allow dough to stick to the rolling pin.

Repeat, then press once across the width of dough to form a 1/2 inch thick rectangle.

Sprinkle flour above and below dough.

Create a rectangle 18 x 8: Roll once away from you in length and once in width.

Do NOT roll over the end/edge of the dough.

Fold the two narrow ends in toward the middle, leaving a 1 inch gap in the center.

Fold the top to bottom to form 4 layers.

Turn dough so folded edge is on the left.

Repeat rolling and folding directions.

Wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours.

Add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl.

Beat together with a spatula or mixer.

Place HALF of the chilled dough on a floured surface and sprinkle with flour.

Roll dough out into a 12 x 16 inch rectangle.

Line two cookie sheets with parchment paper.

Slide dough onto first cookie sheet and refrigerate 10 minutes.

Repeat the above process with the second half of the pastry dough and place on the second cookie sheet and chill for 10 minutes.

Remove dough from refrigerator and cut each sheet of dough into 12 4-inch squares, keeping them in place on the parchment paper.

Drop a heaping teaspoon of filling onto the center of each square.

Top with a heaping teaspoon of marmalade or chocolate chips.

Fold the dough corners into the middle, overlapping the filling by about 1/4 inch.

Cover and let rise 20-30 minutes.

Preheat oven to 400°F.

Prepare the egg wash and brush the top of each pastry.

Sprinkle with almonds or additional chocolate chips.

Bake 15-20 minutes or until pastry is golden and filling is set.

Cool on a wire rack.

Combine icing ingredients in a small saucepan and cook over very low heat until lukewarm.

Drizzle icing over slightly cooled pastry and allow to set.