Thaw puff pastry according to package instructions. Preheat oven to 395°F (200°C) and line a baking sheet with parchment paper.

Gently mix raspberries with cornstarch, sugar, and lemon juice. Set aside.

In a bowl, mix softened cream cheese, sugar, vanilla extract, and milk until smooth and creamy.

Roll out puff pastry to about 9x11 inches. Cut into 6 equal rectangles and place them 1 inch apart on the prepared baking sheet.

Lightly score a border ¼ inch inside each rectangle without cutting through the dough.

Spread about 1 tablespoon of cream cheese filling inside the scored border. Top with a single layer of raspberries.

Whisk egg with 1 tablespoon water and brush along the outer edges of each pastry.

Bake for 17–20 minutes until golden brown and puffed. Cool on the baking sheet for 5 minutes.

Mix powdered sugar, vanilla, and milk to create icing. Drizzle over slightly cooled pastries.

This Easy Raspberry Cream Cheese Danish Recipe creates flaky layers with a creamy center and vibrant raspberry topping.