Cheese Danish

Instructions

1. Prepare the cream cheese filling
   In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg yolk, vanilla extract, lemon zest, and flour, then mix until well combined. Refrigerate the filling for at least 30 minutes to firm up.
2. Prepare the pastry
   On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each sheet into 4 equal squares, giving you 8 squares total. With a sharp knife, make diagonal cuts from each corner towards the center, stopping about 1 inch from the middle.
3. Shape the danishes
   Place about 1-2 tablespoons of the chilled cream cheese filling in the center of each pastry square. Fold every other corner tip into the center, overlapping them slightly to create a pinwheel shape. Press the corners gently to seal in the middle. Transfer the shaped danishes to baking sheets lined with parchment paper, leaving 2 inches between each pastry.
4. Rest and chill
   Allow the shaped danishes to rest at room temperature for 15 minutes, then refrigerate for at least 20 minutes. This helps the pastry maintain its shape during baking.
5. Prepare for baking
   Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the pastry (but not the filling) with the egg wash for a golden-brown finish.
6. Bake the danishes
   Bake in the preheated oven for 22-25 minutes, or until the pastry is puffed and golden brown. Transfer to a wire rack to cool completely.
7. Prepare the glaze
   While the danishes are cooling, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if needed to reach your desired consistency.
8. Finish and serve
   Once the danishes have cooled, drizzle the glaze over the top in a zigzag pattern. Allow the glaze to set for about 10 minutes before serving. Store any leftovers in an airtight container for up to 2 days.