• Preheat the oven to 400 degrees F.

Preparing Puff Pastry

• Thaw according to package directions. Unfold the sheets of puff pastry and lay out on a flat, lightly floured surface. Use a 3-4" round cookie cutter to cut out pieces of puff pastry. Place them on a parchment paper lined baking sheet with at least 1" between.
• Using a slightly smaller round cookie cutter, lightly score a line about 1/2" inside of each piece—don't cut all the way through the pastry. Poke a few holes into the center of each pastry with a fork to allow the outside border to rise and puff up while the center stays lower and holds the filling.

Cream Cheese Filling

• In a small bowl, combine the cream cheese, powdered sugar, and the vanilla extract. Use a hand mixer and combine the ingredients until light and fluffy, then add to a piping bag and cut off the tip.
• Squeeze about 2-3 tablespoons of cream cheese filling into the middle of each circle, then add a few raspberries over the top.

Egg Wash

• Whisk together the egg and water in a small bowl, then use a pastry brush to brush all of the exposed areas of the puff pastry. Sprinkle a little coarse sugar on top of each pastry.

Baking

• Bake in your preheated oven for about 15-18 minutes, or until the Danish are golden brown.

Glaze for Danish Pastry

• While they are baking, combine the powdered sugar, vanilla extract, and a tablespoon of milk into a small bowl. Mix well—the consistency should be somewhat thick, but still thin enough to drizzle. If the consistency is too thick, add a little more milk. If too thin, add more powdered sugar.
• Once the Danish are baked, remove from the oven and cool on a wire rack for 10 minutes before drizzling the glaze over the tops. Enjoy!