1️⃣ Take the frozen pastry out of the freezer and let it thaw on the counter for about 30 minutes (do not unfold it as it will easily break). 🥐

2️⃣ Beat the cream cheese and sugar on low speed until creamy. Add the egg yolk, vanilla extract, lemon juice, and salt, and continue mixing until the mixture is nice and smooth. 🍥

3️⃣ Place the puff pastry on a tray lined with parchment paper, dust it with flour, and roll it out carefully. 🍰

4️⃣ Place the cream cheese mixture down the middle of the puff pastry sheet lengthwise, creating about a 3-inch strip of filling. 🧀

5️⃣ Spread the cherries on top of the filling. 🍒

6️⃣ Using a pizza cutter or kitchen scissors, cut the sides of the pastry into 1-inch wide strips. Cut towards the filling, leaving about 1 inch before actually getting to the filling. ✂️

7️⃣ Alternating the sides, fold them in over the filling until it looks like a braided pastry with fruit peeking out. 🔀

8️⃣ Brush the dough with the beaten egg yolk. 🥚

9️⃣ Bake at 400°F (200°C) for 25 minutes until golden brown. 🔥

🔟 Mix the powdered sugar and milk until well blended to make the glaze. 🍬🥛

1️⃣1️⃣ Let the Danish cool before glazing the pastry. Enjoy! ❄️🍽️