Preheat oven to 400 F. Line a cookie sheet with parchment paper and set aside.

Remove the puff pastry from the box, (there are usually 2 sheets in each box). Unfold the puff pastry sheet and let it sit for 10 minutes. Place on a lightly floured work surface, then, with a rolling pin smooth out the creases in the pastry.

Once thawed cut into squares, 1 sheet will make 8 large pastries or 16 small.

Using a sharp knife, score a square into the center of each pastry, leaving about 1/2″ around the edge. Do not cut all the way through the dough, the square in the middle will contain the filling and the 1/2 edge will puff up nice and crunchy with flaky layers.

Filling

In the bowl of a stand mixer fitted with a paddle attachment, or using an electric mixer, mix cream cheese and sugar until smooth.Then add the sour cream, vanilla, and lemon juice, mix well.

Put a teaspoon or tablespoon of sweet cream cheese filling into the center of each pastry, a teaspoon if you are making smaller pastries(16) and a tablespoon if you are making the larger pastries(8).

Try not to let the filling go past the square that you scored in the center of the dough.

The amount of filling depends upon how many squares you cut. Then place a dollop of jelly into the center and swirl a bit. Place the pastries on the baking tray.

In a small bowl beat the egg and a little water to make an egg wash. Brush edges with egg wash and bake for 15-20 minutes or until edges become puffed and golden brown.

Remove danish pastries from the oven and let cool on a cooling rack.

In the meantime mix together the icing ingredients. Once pastries are cooled drizzle with icing and garnish with almonds.