Raspberry Danish

In a small saucepan, whisk together the white sugar, cornstarch, and salt. Stir in 1 cup of the raspberries and cook over medium-low heat, stirring occasionally and gently mashing the raspberries with a wooden spoon until they break down and the sauce thickens. (Approx. 4 minutes)

Transfer the mixture from the saucepan to a medium bowl and allow it to cool, stirring occasionally. (Approx. 10 minutes)

In a separate medium bowl, use an electric mixer on medium speed to beat together the softened cream cheese, 1/4 cup of powdered sugar, 1 tablespoon of heavy cream, orange zest, cardamom, and almond extract until the mixture is smooth. (Approx. 1 minute)

Cover the cream cheese mixture and chill it until ready to use.

Place 1 puff pastry sheet on a piece of parchment paper that has been lightly floured. Roll the pastry into a 12x9-inch rectangle. On each side, make 10 to 12 diagonal strips that are approximately 3 inches long and 1 inch thick, spacing them about 1 inch apart. Leave the center 3 inches of the pastry uncut.

Spread 1/2 cup of the cream cheese filling in the center (uncut) section of the pastry, leaving a 1/2-inch border at the top and bottom.

Top with 3 tablespoons of the raspberry mixture, gently spreading it over the cream cheese layer. Sprinkle with 1/2 cup of fresh raspberries.

In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the exposed pastry with the egg mixture.

Fold the strips over the filling, alternating each side to create a twist or braid effect. Fold the bottom ends up to seal the filling inside. Repeat this process with the remaining sheet of puff pastry and the rest of the filling. Brush the outside of each pastry with the egg wash.

Transfer the pastries, on their parchment paper, to separate baking sheets. Freeze until the pastry is firm. (Approx. 1 hour)

Preheat the oven to 400 degrees F (200 degrees C) with racks positioned in the upper and lower third of the oven while the pastries freeze.

Bake in the preheated oven until the pastries are golden brown and puffed, rotating the position of the baking sheets halfway through the baking time. (Approx. 30 to 35 minutes)

Allow the pastries to cool on the baking sheets. (Approx. 30 minutes)

In a medium bowl, whisk together the remaining 5 tablespoons of heavy cream and 3/4 cup of powdered sugar to create a glaze. Drizzle the glaze over the Danish and sprinkle with sliced almonds.