Preheat oven to 375°F. Line a baking sheet with a Silpat mat or a sheet of parchment paper.

Beat Neufchâtel, sour cream, sugar, vanilla extract, lemon extract, lemon zest, and salt until completely smooth. The mixture should be light and spreadable, not stiff.

Do not unroll the crescent dough. Slice each log into 4 rounds (8 total from 2 cans).

On a lightly floured surface, press each round into an oblong shape. Gently stretch this into a rectangle. Then press two fingers gently into the dough in the center, from the top to the bottom of the rectangle. This is done so the cream cheese can be placed into the indentation dough. Place on parchment. Spoon a scant 1½ tablespoons of filling into the center of each. Whisk the egg and water to make an egg wash. Brush exposed edges with egg wash.

Bake 16–18 minutes until deep golden brown. The filling should look just set — not liquid, not dry.

Cool the danishes on the pan for 8 minutes before eating. The filling firms and the flavors settle.

Notes: The pastry should look golden-brown, not pale gold. Under-baking is the most common mistake — pale, doughy crescent dough. If reheating, use a 325°F oven for 6 minutes, never a microwave.