1. Preheat the oven to 400F (200C)

Cream Cheese Layer

1. In a bowl, using a hand mixer or even just a wooden spoon, combine the softened cream cheese, powdered sugar, zest and extract, add the egg and beat till just combined.

2. Set the bowl into the fridge for at least 15 minutes.

Sour Cherry Layer

1. Combine the pitted cherries, the sugar and cornstarch in a bowl, and let sit as you deal with the pastry.

Danish Braid

1. Unroll each pastry sheet onto it's own baking sheet. Keep the parchment that it was lined in underneath. This gives you a ready made liner.
2. Place it so that the widest part of the sheet is going across, when you look down at it.

3. Remove the cream cheese from the fridge and spoon half down the middle of each puff pastry sheet. You should only fill about 3 or less inches across and leave at least 1/2 inch at the top and bottom empty. If you have leftover cream cheese filling, use it as a dip for some extra fruit, don't force it onto the pastry.

4. Take a sharp knife and cut the same amount of fringes down either side of the cream cheese. Don't cut right up to the filling however. You should cut them on an angle pointing downwards. You'll probably get 8 or 9 fringes, if you cut them about an inch or just a little less. See photos for guidance.

5. Now take the cherry filling and spoon it over the cream cheese. Again, don't force all the cherries if you find that they are spilling over the cream cheese and onto the pastry. You may end up with about 2 or so tbsp leftover, depending on the size of your pastry sheets. That's for you to snack on!

6. Now take the top fringe from one side and pull it slightly down and over the filling to reach to the other side. It doesn't need to actually touch the pastry, so don't stretch it too much, it may tear.

7. Repeat with the fringe on the opposite side. Going back and forth, 'braid' the pastry till you come to the end. Pinch the top and bottom firmly. Take your hands and shape the braid to an evenly formed rectangle.
8. Brush the entire braids with an egg wash (egg beaten with a little water) You can sprinkle these with some finishing sugar or almond slices if you wish. If you wish, trim away any excess parchment that may be extending past the baking sheets. You want both baking sheets to fit on one rack in the oven.
9. Place both baking sheets on a rack placed in the centre of the oven and bake till golden brown and puffed up. This should take about 20 minutes or so. Don't be in a rush to pull them out. You want those hints of brown! Half way through, rotate the two baking sheets.

   If some of the filling oozes out from between the fringes, no worries, it happens occasionally.  Once cooled, you can cut it away.

10. When cooked, place the sheets onto cooling racks to cool down. When they are cool enough you can even use the parchment paper as handles to move the pastry to the cooling rack off of the baking sheets.

Glaze

1. Meanwhile combine 1 cup powdered sugar, 1 tbsp milk and, 1 1/2 tsp lemon juice. This will be the glaze. If you find that it isn't thick enough, just add some more sugar. You don't want a runny glaze.

2. Keep the pastries on the parchment paper to catch any mess.

   Once the pastries are cooled, drizzle the glaze over each braid. Once the glaze has set, slice each braid into 4 or 5 slices.