Cherry Pomegranate Danish

Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside. In a medium saucepan combine the cherries, sugar, 1/2 cup pomegranate juice, cornstarch, and vanilla. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Let cool slightly.

In a small bowl combine the egg and water.

Unfold pastry. Cut each pastry sheet into 12 squares. Spoon a rounded tablespoon of filling in center of half of the squares, leaving a 1/2-inch border along the edges. Using a small pastry brush, brush the edges of the pastry with the egg mixture. Place the remaining pastry squares over the filling. Using the tines of a fork, gently press (or crimp) edges together to form a tight seal. Prick tops of danishes several times with a fork. Place 2-inches apart on the prepared baking sheets.

Bake for 15 to 18 minutes or until puffed and golden brown. Cool slightly on baking sheet on a wire rack.

Meanwhile, in a small bowl stir together the powdered sugar and cream cheese. Add enough of the 2 tablespoons milk and vanilla* to make of drizzling consistency. Drizzle over danishes. Serve with any remaining frosting, if desired.