Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Carefully unfold one sheet of thawed puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into 4 equal squares. Repeat with the second sheet of pastry, yielding 8 squares in total.
Step 3: For each square, make a cut about 1/2 inch in from each corner, extending about 2 inches towards the center, but do not cut all the way through. This creates a frame for your filling.
Step 4: In a medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Ensure there are no lumps.
Step 5: Place a spoonful of the cream cheese filling in the center of each pastry square. Arrange a few slices of fresh strawberries on top of the cream cheese.
Step 6: Fold one corner of the pastry over the filling, then fold the opposite corner over, slightly overlapping to create a pinwheel effect or a framed square. Gently press down on the corners to secure them.
Step 7: In a small bowl, whisk the remaining egg white with 1 tablespoon of water to create an egg wash. Brush the exposed puff pastry (not the filling) with the egg wash for a beautiful golden sheen.
Step 8: Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and the filling is set. Keep an eye on them, as oven temperatures can vary.
Step 9: While the danishes are baking, whisk together the powdered sugar, milk, and a tiny splash of vanilla extract in a small bowl until smooth. Adjust milk for desired consistency.
Step 10: Once the danishes are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle generously with the prepared glaze. Serve warm or at room temperature.