Raspberry Cream Cheese Danish

Raspberry filling:
1. In a small sauce pan, combine raspberry and 1/4 cup of the granulated sugar over low heat.
2. In a small cup, combine the corn starch and the water and then add to the raspberry mixture
3. Stir consistently for 2 minutes. When sauce is thickened, remove from heat and set aside

Cream Cheese
1. In a medium bowl, mix softened cream cheese with 1/4 cup of granulated sugar until fluffy
2. Add vanilla extract, lemon juice and egg yolk to the mixture

Preheat oven at 400 degrees F

Making the Danish:
1. Grease a baking sheet, and place thawed pastry sheets on the baking sheet.
2. Leaving the center of the sheets untouched, use a knife to cut the sides of the sheet into strips,that can be used to weave into a basket (ensure each side has the same number of strips)
3. Scoop the cream cheese mixture, and spread it on the center of the pastry sheet
4. Scoop 2-3 spoonful of the raspberry mixture and place it on top of the cream cheese
5 Using each side strips of the pastry sheet to create a basket weave; using alternate strips from each side
6. Use the last two strips to seal each send of the sheet
7. Use a pastry brush to brush the top of the pastry with egg wash
8. Bake for 20-25 minutes at 400 degrees F, or until golden brown

Allow the danish to cool before cutting.