Creating this indulgent Raspberry Cream Cheese Danish Braid can be a fun and rewarding experience. Just follow these simple steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prepare the Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle. Trim any excess as needed.

3. Make the Cream Cheese Filling: In a bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.

4. Prepare the Raspberry Mixture: In another bowl, gently toss the raspberries with cornstarch and lemon zest (if using). This will prevent the filling from being too runny.

5. Assemble the Danish: Spread the cream cheese mixture down the center of the pastry rectangle, leaving space on either side for the braid. Top with the raspberry mixture.

6. Create the Braid: Cut the sides of the pastry into 1-inch wide strips, then fold the strips alternately over the filling to create a braided appearance.

7. Brush with Egg Wash: Carefully transfer the braid to the prepared baking sheet. Brush the top with the beaten egg to give it a nice golden finish.

8. Bake the Danish: Place the pastry in the preheated oven and bake for 25-30 minutes or until golden brown and puffed.

9. Cool: Remove from the oven and let it cool on the baking sheet for 10-15 minutes.

10. Dust with Powdered Sugar: Just before serving, dust with powdered sugar for an elegant touch.

Following these steps will lead you to a stunning and delicious Raspberry Cream Cheese Danish Braid that is sure to impress!