Remove puff pastry sheets from the freezer and packaging. Place on the counter to thaw for 40 minutes.

Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat the oven to 400 degrees Fahrenheit.

Once the cream cheese and egg are at room temperature, make the cream cheese mixture. In a medium sized bowl beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth.

Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place the 4 squares on each prepared baking sheet.

Whisk the egg wash together in small bowl. Brush egg wash onto the border of each puff pastry square. Fold in the corners of each of the squares so they look like an octagon. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash.

Bake for 13-15 minutes in preheated oven at 400 degrees Fahrenheit or until golden brown.

While Danishes are baking in a small bowl combine the ingredients for lemon glaze. Whisk until smooth.

Remove the pastries from the cookie sheets and place onto wire racks. Let cool for at least 10 minutes, drizzle with lemon glaze and serve. The centers will deflate slightly as they cool. Serve warm or at room temperature.