Prepare the Pastry:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Thaw the frozen puff pastry sheets as per the package directions (usually 30-40 minutes at room temperature). Once thawed, unfold the pastry on a lightly floured surface and roll them out slightly to smooth any creases.

Make the Cream Cheese Filling:

In a medium mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps.

Assemble the Danish:

Cut each puff pastry sheet into 6 equal squares (12 pieces total).

Place a generous tablespoon of cream cheese filling in the center of each square.

Fold two opposite corners of each square towards the center, overlapping slightly. Press gently to seal (it’s okay if they don’t stay perfectly sealed, they will hold shape while baking).

Apply the Egg Wash:

In a small bowl, whisk the egg and water together. Using a pastry brush, lightly brush the exposed pastry surfaces with the egg wash. This will give the Danish a beautiful golden-brown color.

Bake the Danish:

Arrange the assembled Danish on the prepared baking sheet, leaving about 2 inches of space between each.

Bake for 15-18 minutes, or until the pastry is golden and puffed up. The cream cheese filling should be set but still slightly soft in the center.

Prepare the Chocolate Ganache:

While the Danish are baking, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (don’t let it boil).

Pour the hot cream over the chocolate chips in a heat-proof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.

Assemble the Danish:

Once the Danish have cooled for about 10 minutes, drizzle the warm chocolate ganache over each pastry. Let the ganache set slightly before serving.