2tablespoonsheavy creamor more as needed to achieve desired consistency
Preheat oven to 400F degrees. Line two baking sheets with parchment paper and set aside.
Beat the cream cheese, vanilla extract, lemon juice and granulated sugar together in a mixing bowl. Set aside.
Unfold the first puff pastry sheet and lay out on a flat, flour covered surface. Use a knife to slice the pastry into one-inch by eight-inch strips. Lift each slice and twist each end in opposite directions to form a loose, spiral rope.
Swirl the rope around in a circle to create a spiral shape on a prepared baking sheet. Gently press in the center of each swirl to create a well to hold the filling and press the sides out a bit to get them as even as possible. Repeat with the second puff pastry sheet.
Place one tablespoon of cream cheese filling in the center of each danish. Mix egg and water together in a small bowl. Use a pastry brush and apply a thin layer of egg wash to the border of each pastry.
Place in preheated oven and bake for 12 to 16 minutes, or until lightly golden brown. Remove from oven and allow to cool for 10 to 15 minutes. All ovens cook differently, baking times are approximate.
Mix the powdered sugar and heavy cream together in a small bowl. The glaze should be somewhat thick but thin enough to drizzle.
Add a tablespoon of lemon curd on top of the cream cheese filling, then drizzle with glaze and serve.
Pour the glaze into a small zipper top bag. Snip off the corner of the bag and drizzle the icing over the top of the danish.Store leftovers danishes in an airtight container in the refrigerator for up to 5 days.See original post for detailed instructions to make different shapes.Substitute your favorite fruit preserves or pie filling for the lemon curd if desired.Homemade Lemon Curd recipe