Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This creates a nonstick surface and makes it easier to transfer the finished Danish to a serving board.

Beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract in a bowl until smooth and creamy. Scrape the sides of the bowl so the filling is evenly blended without lumps.

Unroll one cold puff-pastry sheet on the prepared baking sheet and cut it into a large Christmas tree shape with a small trunk. Use that first cutout as a template to cut an identical tree from the second pastry sheet.

Spread the cream-cheese mixture over the first pastry tree, leaving about a 1/2-inch border around the edges. Spoon the raspberry preserves over the cream cheese, using a restrained layer so the filling stays inside the pastry.

Place the second pastry tree on top and press the edges lightly to seal. Use a sharp knife or pastry wheel to cut horizontal branches from both sides toward the center, stopping short of the middle and leaving the trunk area intact.

Twist each branch one or two times to expose some of the cream cheese and raspberry filling. Brush the entire pastry with the egg wash, and chill it for 10–15 minutes if the dough has become soft.

Bake the Danish for 20–25 minutes, or until it is puffed and deeply golden brown. Check the center carefully because it should be fully cooked rather than doughy.

Let the pastry cool for at least 15 minutes before decorating. Stir the confectioners’ sugar, milk or cream, and vanilla into a thick glaze, drizzle it over the tree, and finish with red and green sprinkles or small candies.