Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.

Prepare filling by stirring together cream cheese, sugar, lemon juice, and vanilla extract.

Divide puff pastry into 2 even parts (If using homemade puff pastry I’ll usually cut this width-wise, if using store-bought dough it will already be divided into two even sheets for you).

Roll first half of puff pastry into a 12x12” square (about 1/16” thick). Cut into 4 even-sized squares.

Transfer squares onto prepared baking sheet. Dollop about two tablespoons of filling into the center of each square. Fold the corners over the center of the filling, leaving a space about ¼” thick in the center and between corners.

Prepare egg wash by whisking together egg and 2 teaspoons water. Brush generously over the top of the puff pastry dough.

Transfer cheese danishes to 400F (205C) preheated oven and bake for 17-19 minutes or until light golden brown. Pastries will puff a lot in the oven but will settle as they cool.

Repeat steps with second half of puff pastry dough.

Allow cheese danishes to cool before drizzling with glaze.

To prepare glaze, whisk together powdered sugar, milk, and vanilla extract.

Drizzle glaze generously over cooled cheese danishes. Enjoy!