Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Unroll the puff pastry sheets and cut each into 4 equal rectangles.
• In a medium bowl, beat together the cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth.
• Spread a thin layer of the cream cheese mixture onto each puff pastry rectangle, leaving a small border.
• Sprinkle the peppermint chips over the cream cheese mixture.
• Cut each rectangle in half diagonally to create two triangles. Starting from the wide base, roll up each triangle towards the point, then gently bend into a candy cane shape.
• Place the shaped danishes on the prepared baking sheet.
• Bake for 12-15 minutes, or until golden brown and puffed.
• While the danishes are baking, whisk together the powdered sugar, milk, and peppermint extract in a small bowl to create a glaze.
• Let the danishes cool slightly on the baking sheet before transferring them to a wire rack. Drizzle with the peppermint glaze.