Pumpkin Cheesecake Danishes

Making Danishes is so fun, and they are 100 times better than store bought - at least!  Flaky, crispy puff pastry outside, with spiced pumpkin cheesecake filling inside, and a delicious lemony glaze drizzled on top!  Danish - because it's not socially acceptable to eat pie for breakfast.

Pastry:
8 oz. cream cheese, at room temperature
1/3 cup sugar
3 large egg yolks, at room temperature
1/4 cup canned pure pumpkin purée
1 tsp. pure vanilla extract
1/4 teaspoon kosher salt
1 tsp. allspice or pumpkin pie spice
1 tsp. cinnamon
1 recipe puff pastry
1 egg beaten with 1 tablespoon water, for egg wash

Glaze:
1 cup confectioners sugar
1 tablespoon fresh lemon juice

Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, pumpkin, vanilla, salt, and spices and mix until just combined. Do not over beat!

Divide puff pastry dough into three pieces. Roll out one piece at a time on a lightly floured board to make three 10 by 10-inch squares. Cut each square into quarters with a sharp knife. Place a heaping tablespoon of pumpkin-cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the remaining sheets of puff pastry and refrigerate the filled Danish for 15 minutes.  Bake the pastries for about 20 minutes, until puffed and brown.
 
Whisk to combine the confectioners' sugar and lemon juice until a smooth glaze forms.  Generously drizzle the glaze over pastries. Best when served warm (Can re-heat for 10 seconds in microwave).