1 sheet of puff pastry (this will make 6 danishes)
Set the cream cheese mixture aside, and dust your work surface with flour, lay your thawed out puff pastry over it, then dust the top of the puff pastry with a little bit of more flour. Gently roll the puff pastry out, just a little bit, so that it is about 1-2 inches bigger on each side, so that if it starts off 8"x10", you'll end up with 10"x12". I'm not sure what the starting size is, but you get the idea.
If you over roll out your puff pastry, it won't puff as much in the oven, so just be aware of that. It's pretty forgiving stuff overall, though, so don't be afraid to work with it!
Cut this puff pastry up into 6 mostly equal pieces; I cut mine in half, and then into thirds with a pizza cutter. A knife will work just as well, but, for me, a pizza cutter just works so much faster. Once that is done, I scooped all of the cream cheese mixture into a zip top bag, and, like I always do, just cut the corner of it off, so that I have control over where it all goes.
This filling is enough for 4 big danishes, but I was okay with that, because my husband doesn't like cream cheese, so I just put the cherry pie filling in two of them by itself. Squeeze out 1-2 Tbs of the cream cheese mixture onto the danishes, and top with 1 spoonful of the cherry pie filling. I overfilled mine, causing them to open up while baking, but that's okay. They're still pretty, and, more importantly, pretty tasty!
I wrapped my danishes up, and moved them to a parchment paper lined baking sheet. Using a pastry brush, brush the danishes gently with the egg wash, and bake for 20-25 minutes in the preheated 400* oven, until they are golden brown and flaky!