Raspberry Danish Pinwheels

Instructions

1. Prepare the filling
   In a medium bowl, beat cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside. Have your raspberry jam ready in a separate bowl.
2. Roll out the pastry
   On a lightly floured surface, unfold the puff pastry sheets. If necessary, roll each sheet into a 12x12 inch square. Keep one sheet refrigerated while working with the other.
3. Create the pinwheels
   Spread half the cream cheese mixture evenly over the puff pastry, leaving a ½-inch border. Spoon half the raspberry jam in dollops over the cream cheese and gently swirl together with a knife, being careful not to tear the pastry.
4. Roll and slice
   Starting from one edge, tightly roll the pastry into a log. If the dough becomes too soft, refrigerate for 15 minutes. Repeat with the second sheet of pastry. Using a sharp knife, cut each log into 1-inch thick slices.
5. Arrange and prepare for baking
   Place the pinwheels cut-side up on parchment-lined baking sheets, spacing them about 2 inches apart. Gently press to flatten slightly. Refrigerate for 15 minutes while preheating oven to 375°F (190°C).
6. Bake the pinwheels
   Combine the beaten egg with 1 tablespoon of water to make an egg wash. Brush the tops of the pinwheels with the egg wash. Bake for 22-25 minutes, until puffed and golden brown. Transfer to a wire rack to cool.
7. Prepare the glaze
   While the pinwheels are cooling, whisk together powdered sugar, milk or cream, and almond extract (if using) until smooth. Adjust consistency with more liquid or sugar as needed - it should be thick but pourable.
8. Finish and serve
   When the pinwheels are slightly warm, drizzle with the glaze and sprinkle with sliced almonds. Let the glaze set for about 10 minutes before serving. Best enjoyed fresh but can be stored in an airtight container for up to 2 days.