Cream Cheese Danish

Preheat the oven to 350 degrees F. Prepare a sheet pan by lining it with parchment paper or spraying it with nonstick cooking spray. Set aside.
Thaw puff pastry by following package instructions. Don’t let sit for longer than instructed on the box (typically around 40 minutes).
While puff pastry is thawing, prepare cream cheese filling by beating the softened cream cheese, maple syrup, yogurt, vanilla, lemon juice and salt together until smooth. Set aside.
Once the puff pastry has thawed, carefully unfold the puff pastry and cut into 4 equal squares.
Brush the beaten egg on to the edges of each puff pastry square and fold down each corner and egg wash the tops of the corner (each edge does not have to reach the center).
Spoon 2 Tablespoons (I used a 2” cookie scoop for this step) of cream cheese filling into the center of the puff pastry.
Bake for 20 to 25 minutes, until lightly golden and puffed. Do not overbake. Put the danishes on a wire rack and let cool completely.
Mix confectioner’s sugar, milk, and vanilla until it is a good consistency for drizzling, adding more confectioner’s sugar or milk if needed.
Put the icing inside of a piping bag or Ziplock bag with a small hole cut from the corner, and drizzle the icing over the cooled dessert, optional. You can also use a spoon or fork for this step.