Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer.

Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches.

Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.

Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ).

To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.

Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown.

Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it.