Before beginning, remove one sheet of puff pastry from the freezer to thaw and the cream cheese from the refrigerator to soften.

When the cream cheese has softened and the puff pastry has thawed, begin.

Preheat oven to 425°-you will reduce the heat before baking.

Separate the egg yolk from the egg white. Keep both.

In a mixing bowl, beat the softened cream cheese.

Then, add the sugar, vanilla and egg yolk. Blend to combine until smooth and creamy.

Cut the puff pastry as shown above in post-cut sheet into four equal squares. Fold each square into triangles. and cut as shown. Fold the cut edges over each other.

Place the four cut puff pastries onto a baking sheet that is covered in parchment paper.

Fill each center of the pastry with the cream cheese mixture-evenly.

Make a well in the center of the cream cheese and fill each well with cranberry jam or your desired jam.

Mix the egg white with 1 teaspoon of water and whisk. Brush on the puff pastry-not the cream cheese and jam.

Reduce the heat to 400° and place pastry in immediately.

Bake for 15-18 minutes-until lightly golden brown.

Remove from oven and allow danish to cool a bit while making the icing.

Mix the powdered sugar and water together until smooth.

Drizzle icing over danish and dust with extra powdered sugar, if desired.

Enjoy!