Step 1

Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.

Step 2

In a small saucepan, add cherries, sugar, lemon juice, water and cornstarch. Stir;

Step 3

Heat over low heat until sugar has melted and sauce has thickened.

Step 4

Remove from heat and let cool

Step 5

In a medium bowl, beat cream cheese until smooth, about 2 minutes.

Step 6

Add sugar, lemon juice and vanilla. Beat until well combined.

Step 7

Unroll puff pastries and on a lightly floured surface, gently roll dough to seal the seams.

Step 8

Place dough on prepared baking sheet and add ½ of the cream cheese mixture down the center of the pastry leaving 1½ inch free from filling at both ends.

Step 9

Cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out.Next cut off the top and bottom side pieces at an angle (see photo) and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.

Step 10

Once cherry filling has cooled, add ½ of the cherry filling on top of the cream cheese. Repeat steps for the second puff pastry sheet.

Step 11

Once the ends have been secured over the filling, start folding each piece over each other like a braid and secure.

Step 12

Brush with egg wash and bake for 25-30 minutes.

Step 13

In a small bowl, add powdered sugar, vanilla and heavy cream. Stir until blended.

Step 14

Once Danish is pulled from the oven and has cooled a bit, drizzle glaze over the top of both pastries, slice and enjoy!