1. Remove puff pastry from freezer and allow to thaw slightly.

   Turn oven to 400°F. Line baking sheet with parchment paper. While puff pastry is thawing, make the filling, glaze & egg wash.
   

Make the Cheesecake Filling

1. Make sure fresh/farmer’s cheese is very well drained. If it is not, press a paper towel against the cheese to remove any additional moisture.

2. Combine 1 cup cheese, 3 tbsp sugar, 1/2 egg, 1 tsp flour, 1 tsp vanilla extract, and mix together.

Assemble the Cheesecake Danishes

1. Make the eggwash: Beat 1 egg, set aside.

2. Cut each puff pastry sheet into 9 squares and place 1 heaping teaspoon of cheesecake filling in the middle of each square.

3. Pinch two opposite ends of the pastry together, by overlapping them and pressing firmly together with your finger.
4. To prevent the filling from spreading too much, freeze the pastries for at least an hour before baking. If time does not allow for this, proceed to next step.
5. Brush pastries with the egg wash and lightly sprinkle with sugar.

6. Place in the oven and bake for 15 minutes or until slightly golden. If pastries were previously frozen, do not thaw them, but put in the oven directly from the freezer and adjust baking time accordingly. Remove from the oven and allow to cool.

Make the glaze

1. Stir 1-1½ cup powdered sugar, ½ tbsp lemon juice & ½ tbsp water until smooth glaze forms. Transfer to a ziplock bag. Snip off the end. Drizzle on top of pastries by going in a zig-zag pattern. Allow the drizzle to firm up before stacking pastries.

2. *Thicken the glaze by adding more powdered sugar or thin it by adding water one drop at a time.
3. Best when eaten within 1-2 hours of baking.