Prepare the Strawberries : In a medium saucepan, combine sliced strawberries, cornstarch, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Set aside to cool.

Make the Cream Cheese Filling : In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.

Prepare the Pastry : Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Unfold the puff pastry sheets and cut each into 4 equal squares.

Assemble the Danish : Place a tablespoon of cream cheese filling in the center of each square, spreading slightly. Top with a spoonful of the cooled strawberry mixture. Fold the edges of the pastry inward slightly to form a border around the filling. Brush the edges with the egg wash and sprinkle with sugar if desired.

Bake the Pastries : Transfer the prepared pastries to the baking sheets, spacing them evenly. Bake for 18–20 minutes, or until the pastries are puffed and golden brown. Remove from the oven and let cool slightly.

Add Toppings : For a glossy finish, brush the strawberry jam over the fruit topping. In a small bowl, mix powdered sugar, vanilla extract, and milk to create a glaze. Drizzle over the cooled pastries.

Serve and Enjoy : Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.