Cream Cheese Danish

Instructions

1. Prepare the cream cheese filling
   In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg yolk, vanilla extract, lemon zest, and flour. Mix until well combined and set aside.
2. Shape the pastries
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Unfold the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 4 equal squares. Place the squares on the prepared baking sheets.
3. Add the filling
   Using a knife, score a 1/2-inch border around each pastry square (don't cut all the way through). Prick the center area with a fork several times. Place about 2 tablespoons of the cream cheese filling in the center of each square, spreading it slightly but keeping it within the scored border.
4. Prepare for baking
   Brush the borders of each pastry with the beaten egg. This will give the edges a nice golden color. Optionally, you can fold the corners toward the center for a more traditional danish look, or leave them flat for a more open-faced style.
5. Bake the danish
   Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed up and golden brown. Remove from the oven and transfer to a wire rack to cool for about 10 minutes.
6. Make the glaze
   While the pastries are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
7. Finish the danish
   Drizzle the glaze over the warm pastries in a zigzag pattern. Allow the glaze to set for about 5 minutes before serving. These danish are best enjoyed while still slightly warm.