Lemony Cream Cheese Danish Pastries

Ingredients

1 recipe Danish pastry dough
8 ounces cream cheese, softened
1/2 teaspoon vanilla
1 egg, at room temperature
1 cup lemon curd
1 egg plus 1 tablespoon milk, for egg wash
1 cup powdered sugar plus 1-2 tablespoons milk for icing

Directions

Work with half of the pastry dough at a time. Roll half into a 12×9 inch rectangle. This will be about 5mm (1/5 inch) thick.
Use a ruler and mark 3 inches from each side. Cut into 12 squares. Each should be 3×3 inches.
Bring each of the four corners of each square almost to the center of the square. Pinch corners down and use your thumbs to make a 2 inch indentation in the center. Line 2 1/2 baking sheets with parchment paper. Transfer 8 pieces to each baking sheet. There should be at least 1 1/2 inches between each pastry. Cover with plastic wrap and allow dough to rest for 40 minutes.
Repeat steps 1-3 with the second half of the dough.
While the shaped dough is resting, make the filling. Beat the cream cheese until smooth. Add the vanilla and egg, and beat until smooth. Add the lemon curd and mix until smooth. Set aside while the pastries rest.
After the pastries have rested for 40 minutes, turn the oven on to 375º F. Use your thumbs to redefine the 2 inch indentation in the center of each pastry. The center part of the pastry should be deflated.
Beat the egg and milk together until smooth. Carefully brush the surface of each pastry with the egg/milk mixture. Spoon 1 tablespoon of the filling into the center of each pastry. There will be some mixture left over. The leftover filling can be frozen.
Bake for 14-16 minutes, rotating 180 degrees halfway through. Pastries are finished when they are a light golden brown.
Cool completely on a wire rack. While pastries are cooling make the glaze by mixing the milk into the powdered sugar until well combined and thin enough to drizzle. Drizzle over cooled pastries.

Use a ruler to mark 3 inches and cut the 3 inch squares.

Fold each pastry. Bring each corner to the center and press down.

After the pastries have risen for 40 minutes, the indentation will need to be remade. Press down in the center to make about a 2 inch indentation. The indentation needs to be big enough to hold the filling.