Roll out the puff pastry on a floured surface into a square about 12x12 inches.
Using a pizza cutter, slice the puff pastry into 6 even rectangles.
Score each rectangle leaving a ½ inch border. Then punch holes in the center of the puff pastry using a fork. This will help prevent the middle of the puff pastry from puffing up too much during baking.
Place the rectangles on a baking sheet that's been lined with parchment paper.
Place the tray in the refrigerator while you prepare the cream cheese mixture.
In a mixing bowl, beat the cream cheese and egg yolk until smooth. Add the sugar, lemon juice, and vanilla extract. Beat again until the mixture is very smooth.
Remove the puff pastry from the refrigerator and add about 2 tablespoons of the cream cheese mixture into the center of each puff pastry rectangle.
Then arrange the raspberries on top.
Place the tray back in the refrigerator for another 30 minutes to chill the dough again.
Preheat the oven to 400°F.
Prepare the egg wash and brush it on the edges of the puff pastry.
Bake for 15-18 minutes or until the danish is golden brown.
Remove from the oven and let cool while you prepare the powdered sugar glaze.
Combine the powdered sugar, heavy cream, and almond extract together in a small bowl.
Drizzle on top of the slightly cooled danish.
Notes
Chilling puff pastry dough before baking is crucial to ensure that the layers of butter and flour stay separate, resulting in a flaky, delicate pastry.