https://lovelylittlekitchen.com/raspberry-cream-cheese-danish/
2 puff pastry sheets (they usually come 2 per box in the frozen section)
4 oz cream cheese
1/4 cup sugar
1/2 tsp vanilla
1 T heavy cream
2 T raspberry jam (or any type of pie filling)
1 egg plus 1 T water
sparkling sugar (optional)
Icing:
1 cup powdered sugar
1–2 T water
1/4 tsp vanilla
Preheat oven to 400⁰.
Lay frozen puff pastry sheet on a clean work surface and allow to thaw for 10 minutes.
Using an electric mixer, beat the sugar into the cream cheese. Add the heavy cream and vanilla and mix until smooth. Set aside.
Unfold the puff pastry and cut it into four equal parts. When you unfold it, sometimes it will break on the creases which is fine. Then cut your four parts into quarters, so you have 16 rectangles or squares.
With a sharp knife, score an inner rectangle (like a picture frame).You don’t want to cut all the way through. This helps the puff pastry rise around the filling, and creates a little wall so the filling doesn’t escape.
Place about 1-2 tsp of the filling onto the center of each puff pastry. Top with 1-2 tsps of jam & swirl it around with a toothpick.
In a small bowl, beat the egg with 1 T of water and brush the edges with a pastry brush. Sprinkle the edges with sparkling sugar, if desired.
Bake for 13-14 minutes. They will puff up, and the edges should be golden. Remove from the oven and transfer to a cooling rack. Allow them to cool completely before drizzling with icing.
