Easy Cream Cheese Strawberry Danish (Flaky & Creamy)

0 Start by thawing the puff pastry sheet until easy to handle, about 30–40 minutes.
1 Beat the cream cheese with powdered sugar and vanilla for 1 minute on low speed, until smooth and creamy.
2 Slice the strawberries and place them in a bowl. Toss them with the cornstarch, sugar, and lemon zest until evenly coated.
3 Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it lightly with baking spray.
4 Place the puff pastry sheet directly onto the prepared baking sheet and gently press out any seams. Using a pizza cutter, cut it into 6 equal rectangles.
5 Using a sharp knife, score a ¼-inch border around each rectangle without cutting all the way through. Spread 1 tablespoon of the cream cheese mixture inside the border, making sure not to go over the edges.
6 Arrange 3–4 strawberry slices on top of the cream cheese layer.
7 In a small bowl, whisk together the egg and milk. Brush the edges of the pastry lightly with the egg wash.
8 Bake for 15–20 minutes, or until the pastries are puffed and golden brown.
9 While the danishes are baking, make the glaze by mixing the powdered sugar and milk in a small bowl until smooth and no lumps remain.
10 Allow the danishes to cool slightly on a wire rack, then drizzle the glaze over the pastries and sprinkle the chopped pistachios on top before serving.