Blueberry Cream Cheese Danish

Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with a silicone mat or parchment paper.

Whisk Egg (1) with 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 (1), and Vanilla Extract (1 tsp). Mix until smooth and spoon the mixture into a piping bag.

Cut the 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 Blueberry (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), and Heavy Cream (2 1/2 Tbsp) until smooth.

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!