Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with a silicone mat or parchment paper.
Water (1 tsp)
to make an egg wash and set aside.
In a small bowl, whisk together
Cream Cheese (1/4 cup)
Granulated Sugar (1 Tbsp)
Powdered Confectioners Sugar (1 Tbsp)
, 1/2 tsp of
Lemon Juice (1)
Vanilla Extract (1 tsp)
. Mix until smooth and spoon the mixture into a piping bag.
Puff Pastry (1 sheet)
into 3.5-inch squares. Place each square onto the prepared baking tray 2 inches apart. Cut 90-degree angles (L shape) into the corners of each square. If the pastry is sticking or too loose, place the baking tray in the freezer for 3 minutes and try again.
Brush each pastry with egg wash and pull each edge of the square into the center. Place one berry from the
Fresh Blueberries (1/3 cup)
into the looped part of the puff pastry. Brush the pastry with the egg wash again.
Pipe about 1/2 Tbsp of the cream cheese filling onto the center of each pastry. Spoon
Blueberry Jam (1/4 cup)
on top of the cream cheese filling. Freeze the pastries for 5 minutes.
Bake for 20-25 minutes, or until the puff pastry is golden brown. Place on a rack to cool.
While the pastry is cooling, make the glaze. Whisk together
Powdered Confectioners Sugar (1/3 cup)
Vanilla Extract (1/2 tsp)
Heavy Cream (2 1/2 Tbsp)
Spoon the glaze into a piping bag and snip off a small hole. Drizzle the glaze on the danish while they are still slightly warm.
Let the pastry cool completely before enjoying them!