Step 1

Preheat oven to 400℉.

Step 2

In a large mixing bowl, mix together 8 ounces cream cheese, 1 egg yolk, ½ teaspoon vanilla extract, 1 teaspoon lemon zest, ½ teaspoon lemon zest, and ¼ cup powdered sugar with a handheld mixer on medium speed until the mixture is smooth and creamy.

Step 3

Unroll the puff pastry and place it onto a baking sheet lined with parchment paper. Lightly roll out the puff pastry just to remove lines from the packaging. Spread cream cheese filling down the center of the puff pastry, in about a 2 to 3-inch wide section. If you are adding any toppings to the cheese danish, add to the top of the cream cheese mixture at this time.

Step 4

Cut ½-inch diagonal strips up each side of the dough and then fold those pieces over the filling, alternating sides to resemble a braided pattern. Tuck any excess dough under the ends to seal the danish.

Step 5

In a small bowl, mix together 1 egg with 1 tablespoon of water. Brush the exposed puff pastry with the egg wash.

Step 6

Bake for 22-25 minutes or until golden brown. Remove from the oven and cool for at least 10 minutes before glazing.

Step 7

For the glaze, whisk 1 cup of powdered sugar with 2 tablespoons lemon juice until smooth. You want the mixture to drizzle slowly off a fork. Add 1 tablespoon more powdered sugar at a time to thicken or 1/2 teaspoon more lemon juice to thin.

Step 8

Drizzle the lemon glaze over the cooled Cheese Danish. Let the glaze harden for 5-10 minutes and then slice and serve.