Prep and preheat: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. Keep the puff pastry in the fridge until you’re ready to roll it out so the layers stay cold.

Make the filling: In a bowl, beat the cream cheese, granulated sugar, vanilla, lemon zest, and a pinch of salt until smooth and fluffy. This should take about 1–2 minutes with a handheld mixer. Scrape down the bowl to make sure everything is well combined.

Prep the strawberries: Slice the strawberries and pat them dry with a paper towel. Toss them with the strawberry jam to lightly coat. This helps the fruit stay glossy and prevents it from drying out in the oven.

Roll the pastry: Lightly flour your surface. Unfold the puff pastry and roll it into roughly a 10x12-inch rectangle. You can make one large danish or cut the pastry into 6–8 rectangles for individual servings.

Shape the danish: For a large rectangle, score a 1/2-inch border around the edge without cutting through the dough. For individual pieces, fold a small border on each rectangle. This helps create a raised edge to hold the filling.

Add the filling: Spread the cream cheese mixture inside the border, leaving the edges bare. Don’t overfill—aim for a thin but even layer.

Top with strawberries: Arrange the coated strawberries on top of the cream cheese. Overlapping is fine, but avoid heavy piling, which can lead to soggy pastry.

Egg wash: Beat the egg with a splash of water. Brush the borders of the pastry with the egg wash for a golden finish.

Bake: Transfer the pastry to the lined sheet. Bake for 18–25 minutes, depending on size, until the edges are puffed and deep golden and the center looks set. Rotate the pan halfway through for even browning.

Cool and glaze: Let the danish cool for 10–15 minutes. Whisk powdered sugar with just enough milk or cream to make a thick but pourable glaze. Drizzle it over the danish in thin ribbons.

Serve: Slice and serve warm or at room temperature. The pastry will be flakiest the day it’s baked.