For the streusel topping, combine sugars, cinnamon, salt, and flour in a small bowl.
Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly.
Stir in sliced almonds, then chill until ready to use.
Line two baking sheets with parchment paper.
Unfold one puff pastry sheet on a lightly floured board and roll into a rectangle (approximately 9 x 14 inches). Use a sharp knife to cut the rectangle into 6 strips (approximately 1.25 x 14 inches each).
Whisk together egg and 1 teaspoon of water in a small bowl. Working with one strip at a time, brush the strip lightly with egg wash.
Transfer to prepared baking sheet and gently twist the two ends in opposite directions several times (strips will resemble puff pastry cheese straws).
Keeping the strip on the surface, start from the center and coil up the strip into a spiral, tucking the end under.
Repeat with remaining strips, placing the spirals two inches apart on baking sheet.
Brush tops lightly with egg wash. Repeat process with second puff pastry sheet. Chill danishes for 15 minutes in the refrigerator.
Combine mascarpone, sugar, honey, salt, and almond extract in a food processor. Process until smooth.
Transfer mixture to a piping bag, and pipe (or spoon) the filling into the center of each danish.
Sprinkle danishes generously with almond streusel, saving approximately 1/3 cup.
Freeze on baking sheets for at least 1 hour, or overnight.
Preheat oven to 400°F. Top danishes with strawberry slices and sprinkle on the remaining almond streusel.
Bake for 25 to 30 minutes, rotating baking sheets halfway through, until danishes are golden, pastry is fully baked through, and the internal temperature reaches 200°F.
Remove baking sheets from the oven and place on a wire rack. Brush the edges of the pastry with warm honey.
Let danishes cool for 15 to 20 minutes before serving
Make Ahead: Danishes can be assembled in advance and frozen overnight before baking.