Quick Cream Cheese Danish with Berries

Method

1. Thaw the puff pastry according to the package instructions. Preheat your oven to 400°F and place a rack in the center. Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine the softened cream cheese, sugar, egg yolk, vanilla extract, and 1 teaspoon of lemon zest. Beat with an electric mixer on medium-high speed until smooth and creamy.
3. Unfold one sheet of puff pastry on a lightly floured surface and roll it gently into a 10-inch square. Using a pizza cutter or a sharp knife, cut the sheet into 12 even strips.
4. Take two strips and pinch the ends together tightly to form one long strand. Twist the strand from top to bottom. Press one end onto your work surface, then loop the twisted strand around it, working from the center outward. Pinch the other end to secure it. Gently flatten the center with your fingertips and poke it a few times with a fork to prevent it from puffing too much.
5. Spoon 1 tablespoon of the cream cheese filling into the center of each pastry. Press the berries halfway into the filling. Repeat steps 3 and 4 with the remaining strips and the second sheet of puff pastry. Arrange the filled pastries on the prepared baking sheet, leaving at least 1/2 inch of space between them.
6. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the egg wash over the exposed edges of the pastries.
7. Bake in the center of the oven for 18–20 minutes, until golden and puffed. Let the danishes cool completely to room temperature so the filling sets. Meanwhile, prepare the glaze: in a small bowl, whisk together the powdered sugar, remaining 1/2 teaspoon of lemon zest, and lemon juice until smooth. Drizzle the glaze over the cooled danishes.