Blueberry Cream Cheese Danish

Whisk Eggland's Best Classic Egg (1) with Water (1 tsp) to make an egg wash and set aside.

In a small bowl, whisk together Cream Cheese (4 Tbsp) , Granulated Sugar (1 Tbsp) , Powdered Confectioners Sugar (1 Tbsp) , 1/2 tsp of Lemon Juice (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 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 (4 Tbsp) on top of the cream cheese filling. Freeze the pastries for 5 minutes.

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.