Start by thawing the puff pastry as per the package instructions. Roll it out just a bit to even out the creases, then cut it into equal rectangles. This is the foundation of your danishes, so try to keep the sizes uniform.

Using a knife, score a smaller rectangle about ¾ inch from the edges of each piece. This step creates a frame for the filling to sit in. Brush the borders with milk to encourage a golden, glossy finish. Preheat your oven to 400°F and bake the pastry rectangles for about 15 minutes, allowing them to puff up beautifully.

While the pastry bakes, mix together cream cheese, sugar, flour, lemon juice, and almond extract in a bowl until smooth. The creamy texture and subtle almond scent of this filling make it irresistible.

Carefully press down the centers of the puffed pastry to create wells for the filling. Spread the cream cheese mixture in the middle of each pastry, staying within the scorched edges. Next, top it with raspberry jam, leaving visible swirls of cream cheese for that elegant marbled effect.

Return the pastries to the oven for another 15 minutes, or until the edges are golden brown and the filling is set. If needed, cover the edges with foil to prevent over-browning toward the end.

Once the pastries cool slightly, mix confectioner’s sugar, almond extract, and water to make a smooth glaze. Drizzle it over the danishes, then sprinkle toasted almond slices on top. Allow the glaze to set before serving, and voilà!