Cheese danishes

Thaw the puff pastry: two 15-second microwave bursts, or 30 to 40 minutes on the counter.

Heat the oven to 375 with two racks near the center.

In a large bowl, combine the softened cream cheese and granulated sugar. Separate the egg: yolk into the filling, white reserved.

Add lemon juice, lemon zest and vanilla and mix until smooth.

Line two rimmed baking sheets (the rim protects quick-burning puff pastry) with silicone mats.

Lightly flour a pastry mat and the rolling pin; roll store-bought pastry lightly just to even the creases.

Trim the edges square with a pizza cutter and cut into 4-inch squares, four per sheet.

Beat the egg white. Brush the last inch of each square and fold each corner in about an inch, pressing the center down, to form a nest; work quickly before the pastry warms.

Transfer to the lined sheets, four per sheet, staggered with room to puff and for air to circulate.

Brush all exposed pastry with egg white before filling.

Add about a tablespoon of filling to each; more will ooze out.

Bake at 375 about 15 minutes, until golden and puffed.

While they cool, whisk powdered sugar, milk and vanilla into a slightly runny glaze.

Drizzle the glaze over, making sure the outer pastry corners get some.