Main Instructions

• Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
• Use a hand electric mixer or stand mixer to beat the cream cheese and powdered sugar together in a medium bowl until smooth, about 1 minute.
• Prepare both puff pastry sheets by unfolding and laying one out on the baking sheet.
• The puff pastry should already be divided into three separate vertical sections based on the fold. The middle section will stay intact and is where you will put the filling. The outer two sections will be where you create slits to fold the pastry closed using a braiding pattern.
• Use a knife to cut 1-inch strips (like tassels), starting at the fold, on both sides of the pastry sheet. You will need to cut an even amount of strips on both sides. All the strips will still be connected to the middle at the fold in the pastry dough.
• Divide the cream cheese filling between your two pastry sheets onto each center section and smooth to cover the entire section.
• Mix the strawberry jam with orange or lemon zest (if using) and top the cream cheese filling with ¼ cup of the jam for each pastry.
• On each pastry, take both of the top, matching outer slits and fold them over each other into the middle at a slight downward angle, crossing and in a very wide V, so they lay on top of the cream cheese filling. Then do the next two slits further down, crossing them just under the first two slits, repeating until all of the slits have been folded into the center in a simple 2 strand pattern that looks like a braid.
• Use a pastry brush to coat the top of the danish with milk, wetting the visible part of each strand of the braid completely.
• Sprinkle turbinado sugar on top.
• Place each pastry in the oven to bake for 25-30 minutes or until the top of the Danish starts to turn golden brown.
• Let each danish cool for 15 minutes, or until the outside is slightly warm to the touch, before making the glaze.
• Prepare the optional glaze by stirring together powdered sugar, milk, and vanilla until it reaches a thick, yet pourable consistency. Add more powdered sugar or milk in order to get the consistency that you want.
• Pour the glaze over the top of the Danish, let set, slice and serve.