In a bowl, whisk together the egg, cream cheese, sugar and jam, until smooth. I found this to be easiest to do in a stand-up mixer with the paddle attachment BUT since I was in Big Bear (sans mixer), I did this by hand and it worked out just fine!
Transfer to a piping bag (I found I didn’t need to attach a tip).
Flour your work surface and rolling pin liberally with puff pastry. Roll to a 1/8-inch thickness. Cut out 4 by 4-inch squares. To make these diamond-shaped danishes, take one end of the square and fold it over until it meets the other end, creating a triangular-shape. Slice two slits in the, following the triangle-shape (see above at the photo for a better idea). Unfold the triangle and take one end and fold it over so it rests on itself. Fold the other side OVER until it reaches the opposite side of the square. Again see above for a better idea. I feel like I’m barely describing this correctly.
Fill it with the cream cheese filling in the center. Add a teeny dollop of extra jam right tin the center. Repeat until you’ve worked your way through all of the puff pastry.
Preheat your oven to 375 degrees F. Transfer the baking sheet of assembled cheese danishes to the freezer to chill for 15 minutes. Bake the cheese danishes for about 20 to 30 minutes, until golden brown and puffed.
While they’re cooling, whisk up the glaze ingredients until smooth. Drizzle on top, if desired, and serve with a nice cup of coffee!