1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.

3. Add vanilla extract and egg yolk to the cream cheese mixture and mix until just combined.

4. Unfold thawed puff pastry on a lightly floured surface and smooth out creases.

5. Cut out heart shapes using a 3 to 4-inch heart-shaped cookie cutter.

6. Place the pastry hearts on the prepared baking sheet with space between each.

7. Score a smaller heart shape inside each pastry, 1/4 inch from the edge, without cutting through.

8. Spread about 1 tablespoon of cream cheese filling inside each scored border.

9. Top the cream cheese with about 1 teaspoon of strawberry jam.

10. Whisk together the egg and milk or water to make an egg wash.

11. Brush the outer border of each heart with the egg wash.

12. Bake for 15–20 minutes or until puffed and golden brown.

13. Let danishes cool on the sheet for a few minutes, then transfer to a wire rack.

14. Mix powdered sugar with 1 tablespoon milk to make glaze, adjusting consistency if needed.

15. Drizzle glaze over cooled danishes and serve.