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Whisk cornstarch into apple mixture. Cook, stirring, until thickened, about 1 minute. Let cool.
Meanwhile, stir together cottage cheese, egg yolk, vanilla and remaining sugar; set aside.
In small bowl, beat egg with 2 tsp water for egg wash; set aside.
On lightly floured surface and working with 1 sheet at a time, cut pastry into four squares.
Spoon rounded 1 tbsp of cheese mixture into centre of each square, using back of spoon, spread diagonally almost but not all the way to opposing corners. Repeat with apple mixture.
Brush edges of pastry lightly with egg wash. Fold incorners inward, overlapping at centre.
Transfer to parchment paper-lined baking sheets; brush with egg wash. Refrigerate for 30 minutes or up to 4 hours. Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 6 to 8 minutes to cooking time.
Bake, 1 sheet at a time, in centre of 425°F (220°C) oven until puffed and golden, 15 to 18 minutes. Let cool for 5 minutes.
GLAZE: Meanwhile, whisk icing sugar with milk until smooth; drizzle over danishes. Serve warm or at room temperature.