In a large bowl add 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 egg yolk, vanilla extract and the zest of 1 lemon. Then, beat on high speed using an electric hand mixer until the filling is smooth and creamy.
Lightly flour your work surface. Then unfold 1 package of thawed puff pastry and begin rolling out each sheet of puff pastry lengthwise about 2 inches. so that they measure (9x11 inches).
Now cut off the top 2 corners of the puff pastry. And set them aside.
Then using your scissors begin making slits into the dough along both sides. You’ll want to make about 9-10 slits per side. See where the puff pastry is was folded into 3rds, make sure not to cut past that line.
Once you get to the last strip at the bottom you’ll be left with 2 flaps, just cut those off.
Then split your cream cheese filling among both Danishes, keeping the filling contained in the middle of the puff pastry.
Fold over the top flap and begin crossing over the strips for the braid. You want to just switch from right to left until you get to the last 2 strips. Fold bottom flap up and cross the last 2 strips over. Gently transfer the Danishes over to a baking sheet lined with parchment paper.
In a small bowl make your egg wash by combing 1 egg with 1 tsp of water. Give a good thorough swish then brush it over the Danishes.
Then bake them in a preheated 400 degrees oven for about 18-20 minutes or until they’re golden brown. Remove the Danishes from the oven and let them cool to room temperature.
In a small bowl combine 1/2 cup of powdered sugar with 2-4 tbsp of heavy cream. Once the pastry has cooled you can begin drizzling the glaze on top. ENJOY!
Notes
Cheese Danishes will last in the refrigerator for up to 7 days.