8oz cream cheese, softened ¼ cup sugar 1 egg, separated into yolk and egg white 2 Tbsps. lemon juice, divided 1 tsp. pure vanilla extract 1 tsp. water 1lb puff pastry (2 sheets), thawed but cold 1 cup fresh mulberries, divided ¾ cup powdered sugar Preheat oven to 400F. Line large baking sheet (or 2 smaller baking sheets) with parchment paper. Using stand mixer, whisk together cream cheese, sugar, egg yolk, 1 teaspoon lemon juice, and vanilla until smooth and creamy. In small bowl, whisk together egg white and 1 teaspoon water. Dust your working surface with a bit of flour. Carefully unfold one sheet of puff pastry over flour. (Place the other sheet in the fridge while working, to keep it cold.) Cut puff pastry into 9 pieces. Place about 1 tablespoon of cream cheese mixture in center of each puff pastry square and flatten with back of spoon. Fold in corners of each puff pastry to make a bowl. Place 5-6 mulberries in the center of each Danish (make sure you save 4-5 berries for step 7 to make the pink glaze!). Brush exposed puff pastry dough with egg white wash. Carefully transfer each Danish onto baking sheet, and bake for 17-21 minutes, or until puff pastry is golden brown and cream cheese filling is set. In small bowl, whisk together remaining lemon juice and 3/4 cup powdered sugar until a smooth glaze forms. Add more lemon juice or water 1 teaspoon at a time, as needed to get drizzle consistency. Use fingers to squeeze 7-8 mulberries into bowl and mix well (or squeeze the berries between two spoons to keep your hands cleaner) or until desired color is reached. Drizzle Danishes with glaze.