Apricot Almond Cream Cheese Danish

2 sheets puff pastry, thawed
1 egg + 1 T. water egg wash
cream cheese filling:
8 oz. cream cheese, softened
5 T. ricotta cheese
1/4 c. + 1 T. sugar
1/2 t. almond extract
topping:
1/2 c. apricot jam (or other flavor) + 1 T. water glaze
1 c. powdered sugar
1-2 T. milk
1/4 c. slivered almonds

Preheat oven to 400. Use 2 sheets puff pastry, rolled out about an inch long ways. Use an electric mixer to blend cream cheese, ricotta cheese, sugar, and almond extract. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should have 10 strips on each side. When you reach the bottom strip, cut off the remaining flaps. Spread the cream cheese mixture in the middle third of each pastry and begin crossing over each strip, alternating between sides. Before you cross over the last strips, fold in the bottom middle flap. Beat 1 egg with 1 T. water and brush egg wash on top of the pasty. Bake in oven 20 minutes until golden in color. While the danish is in the oven, heat jam and microwave and strain any chunks. Mix in 1 T. water enough to combine.Once the danish is done, brush on the jam mixture right away to prevent the danish from getting to dry. While the danish is cooling,  mix together the powdered sugar and milk. After the danish has cooled,  drizzle the top with the powdered sugar and milk mixture. Sprinkle with slivered almonds.

*original recipe from Simply Home Cooked