Line a baking sheet with parchment paper or a silpat. Set aside.
Place Philly cream cheese and sugar in a medium bowl. Cream together with an electric mixer on low speed until smooth. Add egg yolks, vanilla and salt, gently mix until combined. Set aside.
Whisk together the whole egg and water in a small bowl. Set aside.
Sprinkle the surface with some flour and then roll each puff pastry into an elongated oval shape. Fill the centre of the pastry with the Philly cream cheese mixture and few berries. Using your finger tips press two corners of one side and repeat for the other side so the dough resembles the shape of a boat.
Brush top of Danish with egg wash. Repeat with remaining sheet of puff pastry. Refrigerate unbaked Danish for 15-20 minutes.
Bake Danish for 18-22 minutes or until flaky and golden brown. Cool slightly and serve warm. Warm up apricot jam until it is liquid and the brush on Danish.