1. Preheat oven to 400°F (200°C). Thaw puff pastry in the fridge until just pliable.

2. On a lightly floured surface, roll each sheet gently and cut into 12 squares or rectangles.

3. In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.

4. Place a spoonful of cream cheese filling in the center of each square.

5. Top with a small spoonful of cherry pie filling.

6. Optionally fold or shape edges; leave open-faced if preferred.

7. Brush edges with beaten egg for golden color.

8. Transfer to parchment-lined baking sheet.

9. Bake for 15–18 minutes until puffed and golden.

10. While danishes cool, mix powdered sugar and milk into a smooth glaze.

11. Once pastries are slightly warm, drizzle glaze over each danish.

12. Serve fresh or store as directed.