• If the puff pastry is frozen, remove it from the freezer and allow it to thaw at room temperature.

Cream Cheese Mixture-

• In a mixing bowl, add the softened cream cheese, granulated sugar, and vanilla extract.
• Using a hand mixer or stand mixer, blend until smooth and creamy. Set aside.
• Line two baking sheets with parchment paper. (9×13 sheets or bigger)

Assemble the Danish Pastries-

• Dust your workspace with flour and unfold a thawed pastry sheet and roll it out slightly to form a 12x12 inch square.
• Cut the pastry into 9 even-sized triangles, ensuring they are all the same size.
• Repeat this with the second pastry sheet, giving you a total of 18 triangles.
• Take a corner of the triangle pastry and fold, pressing in about an inch to form an octagon.
• Repeat with all the pastries and transfer to the lined baking sheets.
• Using a cookie scoop or a spoon, add about 1 tablespoon of the cream cheese mixture to the center of all the pastries. Dividing the cream evenly among all the pastries.
• Once the cheese Danishes are assembled, transfer the pastries to the fridge for 15 minutes. (This helps give you a puffy pastry when baking, but you can also skip the chilling step if in a time crunch.)

Bake the Danishes-

• Preheat the oven to 400℉.
• In a small bowl, whisk together 1 egg and a splash of water to create an egg wash.
• Using a pastry brush, lightly brush the egg wash onto the outer border of each pastry.
• Bake the pastries at 400°F for 18-22 minutes, or until the puff pastry is golden brown and crispy.
• Once baked, remove the danishes from the oven and allow them to cool for 5-10 minutes.
• Dust the pastries with powdered sugar. Optional: Drizzle with icing if desired for extra sweetness.
• Serve warm or chilled, as preferred.