Easy Cream Cheese Danish Recipe (copycat Starbucks)

8 ounces cream cheese (full fat or Neufchâtel, room temperature)

3 tablespoons sugar (white or cane sugar)

1 teaspoon vanilla extract

2 sheets puff pastry (thawed)

1 large egg (yolk and egg white separated)

Turbinado sugar (for topping)

1 cup powdered sugar

2 tablespoons milk (or cream)

¼ teaspoon vanilla extract (or try almond extract)

Preheat the oven to 400 degrees F, place a piece of parchment paper or silicone mat on a baking sheet.
In a mixing bowl add cream cheese, egg yolk, lemon juice, granulated sugar, and vanilla extract, beating with a hand mixer or stand mixer until smooth and creamy. Set aside.
Unfold the puff pastry sheets on a lightly floured surface and roll smooth with a rolling pin. Cut each sheet into 12 strips, use a pizza cutter to make it easy!
Connect 2 strips of puff pastry to create one long one, and twist each side in the opposite direction. Wind the twisted strip into a spiral, and using a spoon your hand, flatten the center slightly to create a bed for the cream cheese.
Transfer the pastries onto the baking sheet, and spoon a dollop of the cream cheese mixture onto each pastry, a heaping tablespoon. If desired, use a small cookie scoop.
Brush all the pastry edges with a beaten egg white and sprinkle with turbinado sugar. Bake for 15-18 minutes or until golden.
Transfer to a cooling rack after 5 minutes, then make the glaze, whisk glaze ingredients in a small bowl, until smooth. Drizzle over warm pastries.