This raspberry and vanilla cream cheese danish puff pastry treat is baked to perfection with cream cheese and a raspberry reduction and drizzled with icing.
Preheat the oven to 400 degrees. Let the cream cheese and puff pastry sheet come to room temperature.
Add the raspberries and honey to a medium sized pot over medium heat. Cook for 5 minutes. The raspberries should begin to soften. Crush the raspberries with a fork and allow the raspberry sauce to reduce for another 5-10 minutes.
Make a cornstarch slurry by mixing one TBS of water and one TBS of cornstarch in a small glass. Add it to the raspberry sauce. Stir constantly for 1-2 minutes until raspberry sauce thickens. Remove from heat and set to the side.
Add the cream cheese, honey and vanilla to a bowl and mix to combine. Set to the side.
Lay the puff pastry dough out on a flat surface. Cut the dough into squared or whatever shape you desire. Prick the dough with a fork a few times.
Spread the cream cheese over the puff pastry dough. Layer the raspberry sauce over the cream cheese. Place the pan in the oven and bake for 15-18 minutes, until golden brown.
While the danishes are baking, add the confectionary sugar, milk and almond extract to a bowl and mix to combine. Once the danishes are cooled a little, drizzle the icing over the danishes. Serve and mangia!