I have been working on my danish recipe but have been having lots of trouble with the butter leaking out of them during baking. This batch I was especially sure had risen long enough but there was still tons of leakage. I decided to measure it and this pan of 9 danishes leaked out 1/4 cup of butter...it had just shy of a cup of butter in it...204 grams. So a quarter of the butter used out.
Also they do seem quite crisp and not super light. There is a lot of very good structure and layers when you cut into them.
My recipe is 35% bread flour and 65% AP. And the roll in butter is 50% the weight of the dough. So for one pound of dough, I add 1/2 pound of butter.
When your danish has a little proof before you add the topping, gently press down on the center of the danish with your fingers. That should seal the bottom and keep the filling from leaking out.