Easy Cheese-and-Jam Danishes

For the Pastry: Preheat oven to 400°F. Unfold dough on a floured surface. Roll out slightly and trim edges to create a 10-by-10-inch square. Cut into two 10-by-5-inch rectangles. Use tip of knife to score a 3/4-inch border in each piece. Dock center rectangles with the tines of a fork. Transfer both pieces to a parchment-lined baking sheet and freeze 10 minutes.

Meanwhile, in a small bowl, whisk egg thoroughly. Remove pastry from freezer and brush borders with some of egg. Bake until puffed and golden but not completely cooked, about 15 minutes.

Meanwhile, add sugar, flour, and lemon zest and juice to remaining egg in bowl; whisk to combine. Add cream cheese and whisk vigorously to combine.

Remove parbaked pastries from oven and press down centers, creating hollows within raised borders. Evenly divide cream-cheese mixture between hollows and spread to inside border edges to fill. Dollop jam over cream-cheese mixture, then use a skewer to swirl a bit. Return to oven and bake until cheese mixture is just set and pastry is cooked through, 15 to 20 minutes more. Let cool on sheet 20 minutes.

For the Glaze: Whisk together confectioners' sugar, butter, and lemon juice. (Glaze should have the consistency of honey; if needed, whisk in more lemon juice, 1/2 teaspoon at a time.) Drizzle over finished pastries and let stand until set, about 30 minutes. Danishes can be stored in an airtight container at room temperature up to 1 day.