1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the puff pastry and let it thaw just until pliable.

2. In a bowl beat together the cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy.

3. On a lightly floured surface roll the puff pastry into a 10×12 inch rectangle. Cut into 8 long strips, then curve and pinch each strip into a heart shape.

4. Place the pastry hearts on the baking sheet. Use a small knife to lightly score a smaller heart inside each one and prick the centers with a fork.

5. Whisk the egg and milk together and brush the outer edges of the hearts with the egg wash. Spoon a heaping tablespoon of cream cheese filling into the center of each heart.

6. Bake for 13–16 minutes, or until the pastry is puffed and deep golden brown and the cream cheese is set. Let the danishes cool for at least 10 minutes.

7. Warm the strawberry jam until loose, then gently toss with the sliced strawberries. Spoon the berries over the cooled danishes, dust with powdered sugar, and serve.