To Make the Filling:

Cup of Yum
1. Preheat the oven to 400 degrees F.
2. In a medium bowl, place the cream cheese, ricotta, lemon zest, vanilla, salt, 4 tablespoons of sugar and mix until smooth, using an electric mixer fitted with a paddle attachment. Set aside.
3. Peel and slice your apples into 1/4-inch slices. In a small bowl toss them with the remaining 1 tablespoon of juice from the one lemon, sugar, and cinnamon.

To Assemble the Cheese Danish:

1. Carefully unfold 1 sheet of defrosted puff pastry and roll slightly with a floured rolling pin until it's about 1/4-inch in thickness. I trimmed mine so it was a 11" x 8" rectangle. Transfer the sheet of puff pastry to a piece of parchment that's on a baking sheet.
2. At an angle, slice off the top corners and cut two notches in the bottom. Slice 1-inch strips diagonally down both sides of the puff pastry, leaving the center uncut. Try to cut the same amount of strips on both sides. I had about 8 strips per side.
3. Add three tablespoons of cream cheese filling, spreading it evenly down the center of the puff pastry. Top with apple slices.
4. Fold in the bottom and top flaps. Braid the puff pastry, by folding the strips over the filing, alternating sides, until you've worked your way down the puff pastry. Using your knife, trim off any leftover strips or extra dough.
5. Transfer the danish to the freezer to chill for 15 minutes.
6. Brush with egg wash liberally. Transfer baking sheet to oven and bake for about 20 minutes, or until puffed up and golden brown.

To Make the Icing:

1. In a medium bowl, combine the powedered sugar with the milk. Mix until combined. When the danish comes out of the oven, drizzle top with icing and serve warm.