Begin by thawing the puff pastry according to package instructions. Roll it out gently to smooth out any creases, then cut it into equal rectangles. These will be the base of your Danish pastries and the key to that incredible flakiness.

Using a sharp knife, score a border about ¾ inch from the edges of each rectangle. This step helps form the perfect frame that will rise up around your delicious filling as it bakes.

Preheat your oven to 400°F. Brush the edges of the pastry rectangles with milk to help them turn a golden brown and give them that irresistible shine. Bake the pastry alone for 15 minutes, allowing it to puff up.

While the pastry cools slightly, whisk together cream cheese, sugar, flour, lemon juice, and almond extract until smooth. Spread a generous layer of this creamy mixture onto the center of each pastry rectangle, leaving the edges untouched.

Spoon dollops of raspberry jam onto the cream cheese layer and gently spread it out. You’ll want to leave some swirls of visible cream cheese for a beautiful marbled effect.

Bake the assembled pastries for another 15 minutes, or until the cream cheese mixture is set and the pastry edges are a deep golden brown. If the edges start to brown too quickly, you can gently tent them with aluminum foil.

Once the pastries have cooled, mix together confectioner’s sugar, almond extract, and water to make the glaze. Drizzle it over the pastries and sprinkle them with toasted almond slices. Allow the glaze to set before serving.