• Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
• In a medium bowl using an electric hand mixer, beat together the cream cheese and sugar until fluffy. Next, add in the lemon juice, vanilla extract, almond extract, egg yolk and beat until smooth.
• On a clean, floured surface, using a rolling pin, roll out the puff pastry sheet into a 13x13 inch square. Using a pizza cutter, cut it into 9 squares (about 4x4 inches each). Stab each square 6 times with a fork. Using a sharp knife, score the boarders of each square (about 1/4 inch wide - see photos above). Transfer the pastry squares onto the baking sheet.
• Evenly allocate the cream cheese mixture onto the middle of the squares (about 1 heaping tablespoon per square). Slightly spread out the cream cheese. Scoop about 2 teaspoons fruit preserves in the middle of the cream cheese. Brush the sides of each square with the egg wash mixture. Bake for 15-17 minutes or until golden brown on the edges. Let them cool for 20 minutes before icing them.

Icing:

• In a small bowl, whisk together the powdered sugar, milk and almond extract. Drizzle onto the danish squares and enjoy!