I firmly believe cooking doesn't have to be hard or time comsuming, so I love it when a recipe has the word "easy" in the title. I also love cheese danish, so I had to give this recipe a try.

Next time, I would double the cream cheese filling, so I'm going to write the recipe with that in mind. If you don't like a lot of filling, I would suggest you make half the filling.

I made one with plum jam for the family members who love fruit.

Ingredients

One box puff pastry, use both sheets
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup plum jam (optional)
1 Tablespoon egg beaters (or 1 egg yolk and 1 Tablespoon water)

Icing
1 cup powdered sugar
1 1/2 Tablespoons heavy cream or milk

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.

Remove both sheets of puff pastry from the freezer and let set on the counter for 5-10 minutes.

While the puff pastry is thawing a bit, combine the softened cream cheese, powdered sugar and vanilla in a small mixing bowl; set aside.

Unfold each of the puff pastry sheets on a lightly floured surface or piece of wax paper.

Use a pizza cutter to cut the outer folds of the pastries into 10-12 strips.

Divide the cream cheese mixture between the two pastries in the center fold of each.

If you're adding plum jam, spread the jam over the cream cheese.

Fold the strips over the filling alternately to create a "braid."

Transfer the braids to the prepared large baking sheet and brush with the egg wash (or egg yolk + water).

Bake for 15-17 minutes, or until golden brown.

Combine icing ingredients and drizzle over the warm pastry.

Ideas

The orginal recipe called for raspberry jam. I used plum since that's what I had on hand. I think any jam would be fantastic.

For extra puffy pastry, place the prepared braids in the freezer for about 15 minutes before baking.

Recipe credit: https://dancearoundthekitchen.com/raspberry-danish/#wprm-recipe-container-8137