Set out puff pastry package out of the freezer and let it sit at room temperature for about 20-30 minutes.

Preheat oven to 400°F, and line a large baking sheet (or two smaller ones) with parchment paper.

In a large mixing bowl, add cream cheese, granulated sugar, and 1 teaspoon vanilla extract. Beat with a handheld mixer until well combined and creamy.

In another mixing bowl, add sliced strawberries and cornstarch. Stir well, until cornstarch has sort of melted into the berries.

On a clean countertop or large cutting board, add a sheet of puff pastry. Use a rolling pin to roll it out to a rectangle roughly 10×13".

Slice in half, and then slice each half into 3 even pieces, so you have 6 in total.

Repeat with the remaining puff pastry sheet.

Optional: Use a butter knife to gently score a smaller rectangle inside each piece, leaving about ½ – 1" of a border.

Carefully spread about 2 tablespoon of the cream cheese mixture in the center of each piece of puff pastry dough, leaving that border around the edge.

Repeat with remaining pieces of puff pastry, then evenly divide the strawberries over the top of the cream cheese mixture.

Use a pastry brush, or your fingertips, and brush the edges with the melted butter.

Bake in preheated oven for about 20 minutes, or until golden brown.

While danish is in the oven, add the glaze ingredients to a small mixing bowl and whisk to combine until smooth.

Once the danish is finished baking, let cool a few minutes, then drizzle liberally with the glaze and serve warm.