Preparation

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gently unroll the thawed puff pastry, lightly flour the surface, and roll it out to a 10x10 inch square; then cut it into four equal squares.
• In a small bowl, combine softened cream cheese, granulated sugar, and vanilla extract, beating until completely smooth and creamy.
• For each pastry square, make two diagonal cuts from the center of each side, stopping 1/2 inch from the opposite corner. Fold two opposite points to the center, press lightly, then bring the remaining two opposite points to the center, overlapping slightly, and press to form a heart shape with a small well.
• Spoon approximately 1 tablespoon of cream cheese filling into the center of each heart-shaped pastry, then sprinkle the diced strawberries over the cream cheese.
• Brush the exposed puff pastry edges with the beaten egg wash and bake for 12-15 minutes until golden brown and puffed.
• While the danishes cool, whisk together the powdered sugar and milk (or lemon juice) in a small bowl until smooth, adjusting the liquid as needed for drizzling consistency.
• Once the danishes have slightly cooled, drizzle the glaze generously over each one and serve either warm or at room temperature.