Allow one sheet of frozen puff pastry sheet to sit and thaw for 15 minutes.
Preheat oven to 400.
Cream together the sugar, cream cheese, heavy cream and vanilla until smooth.
Cut puff pastry into 16 rectangles.
Score the edges of each rectangle without cutting all the way through.
Place about a teaspoon of the cream cheese mixture into the center of each.
Top with a little of the strawberry spread and swirl to combine.
Make an egg wash by mixing the egg with 1 tablespoon of water and brush the edges of each.
Bake for 13 minutes or until edges should be golden.
Transfer to a cooling rack to cool completely.
Stir together powdered sugar with 1 tablespoon of water and vanilla.
If too thick add additional water slowly until you reach desired consistency.
Transfer the icing to a zippered sandwich bag and clip off the corner to pipe.
Drizzle over the danishes.