Preheat oven to 425° degrees
Leave in refrigerator overnight, or if straight from the freezer let thaw on counter while getting fillings ready. Make sure the dough is still cold when working with it.
Add water, ¼ cup of chosen sweetener in to small sauce pan stir to dissolve.
Add apricots and lemon juice.
Simmer on medium heat until liquid is reduced and syrupy.
Set aside to cool.
Beat together with a hand mixer cream cheese, 1 egg, remaining sweetener, vanilla, lemon zest and salt until light and fluffy (approximately 2 minutes.)
Spray 2 muffin tins with cooking spray.
Unfold both sheets of puff pastry.
Cut each sheet into 9 squares.
Place squares into the muffin tins and evenly distribute cream filling.
Top each Danish with 2 apricots.
In a small bowl whisk the remaining egg until well beaten. Using a pastry brush, brush the egg wash on the dough.
Bake 20-30 minutes, until pastry is puffed and golden brown.
Don’t under bake.
Dust with powdered sugar, if desired.