A deliciously flaky and creamy pastry made with puff pastry and sweetened cream cheese, perfect for breakfast or dessert.

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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
Unfold the puff pastry and cut into 4 equal squares.
Spoon the cream cheese mixture into the center of each square.
Fold the corners slightly inward or make a small border, depending on desired shape.
Brush edges of the pastry with the beaten egg.
Bake for 15-18 minutes or until golden brown and puffed.
Let cool slightly. Mix powdered sugar with milk to make a glaze and drizzle over the danishes.
Serve warm or at room temperature.

You can add fruit jam or fresh fruit on top of the cream cheese filling before baking.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a toaster oven for best texture.