Make the cornstarch slurry

• Combine the water and cornstarch in a small dish and set aside.

Cook the strawberry jam

• In a medium saucepan, bring the sugar, strawberries and lemon juice to a boil.
• Reduce the heat and simmer, stirring occasionally, smashing the strawberries well as they soften.
• Add the cornstarch slurry and mix to combine, then turn off the heat and set aside to cool.

Preheat the oven

• Preheat the oven to 190 °C and line two baking trays with parchment paper.

Beat the cheese filling

• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the egg yolk and vanilla and mix until combined, then set aside.

Shape the pastry squares

• Sprinkle some flour and roll out the puff pastry sheets to flatten the creases.
• Cut each sheet into four squares and place them on the baking trays.

Make the egg wash

• In a small bowl, whisk together the egg and water.
• Lightly brush the edges of each pastry square.

Fold the danish borders

• Fold each corner in towards the center and press down so it sticks together.

Fill the danishes

• Add the cream cheese filling in the center of each pastry and top with the strawberry jam.
• Lightly brush egg wash on the exposed pastry edges.

Bake the danishes

• Bake until the pastry is puffed and golden.

Whisk the icing

• In a small bowl, whisk together the powdered sugar, milk and vanilla.
• If it is too thick add more milk, and if it is too runny add more powdered sugar.

Finish and serve

• Drizzle the icing over the cooled strawberry danishes.