Rosy Rhubarb, Raspberry and Cheese Danish

For jam: In a large, nonreactive bowl, thoroughly combine rhubarb, raspberries, sugar, lemon juice, cinnamon and salt. Refrigerate, covered, at least 6 hours or overnight.

In a 4- to 5-quart heavy pot, bring fruit mixture to a boil over medium heat, stirring often. Let boil until thickened, 10 to 12 minutes. Remove from heat; stir in rosewater, if using, and the vanilla. Let cool. (You'll make about 2 cups of jam and only use 1/2 cup for the Danish. Refrigerate extra up to 3 weeks or freeze up to 1 year.)

Position oven racks in the upper and lower thirds of oven. Preheat oven to 400°.

For filling: In a large bowl, beat cream cheese, sugar, egg yolk and vanilla with a mixer on medium until smooth. Set aside.

For Danish: Line two baking sheets with parchment paper. Unfold pastry sheets on a lightly flour surface. Use a knife or pizza wheel to cut each pastry sheet into quarters.

Working with one square at a time, fold about 1 1/2 inches of all four corners in toward center, pressing corners firmly. Evenly space pastries on prepared baking sheets. Spoon about 2 tablespoons cream cheese filling into center of each pastry. Use the back of a spoon to spread filling slightly and create a deep divot in the center for the jam so it doesn't run during baking. Spoon about 1 tablespoon jam on top of filling.

For egg wash, in a small cup, whisk together egg, the water and salt. Use a pastry brush to lightly brush any exposed pastry with egg wash. Sprinkle the egg-washed areas with turbinado sugar.

Bake until puffed and dark golden brown, rotating baking sheets halfway through the baking time, 25 to 30 minutes. Let cool on baking sheets at least 30 minutes before serving.