Thaw Pepperidge Farm® Puff Pastry 10 to 15 minutes or until easy to handle.
Meanwhile cook bacon until crispy. Drain any grease off bacon.
Mix cream cheese and 4 tbs maple syrup until smooth and creamy.
Preheat oven at 400 degrees.
Roll Puff Pastry Sheets out on a lightly floured cookie sheet. Use a pizza cutter to cut each sheet into thirds vertically and then halves horizontally.
Lightly score a rectangle in each Puff Pastry slice.
Add a tablespoon of cream cheese filling to center of each Puff Pastry Slice.
Spread filling evenly in the scored rectangle center shape.
Evenly chop bacon and evenly distribute bacon pieces over each of the cream cheese fillings on the danishes.
In a small bowl, beat the egg with 1 tablespoon of water and brush only the edges with a pastry brush. This adds a pretty golden color to the finished pastry.
Bake on a lightly greased baking pan at 400 degrees for 15 minutes or until golden. Set to cool.
Meanwhile, in a medium bowl, whisk powdered sugar, milk, vanilla, and 3 tbs of real maple syrup to make icing. Transfer the icing to a small Zip-loc bag, seal, and cut off the tiniest tip of the bottom corner. Drizzle over the cooled danishes.