Blueberry Cheese Danish

Instructions

1. Prepare the cheese filling
   In a medium bowl, beat the cream cheese, 1/4 cup sugar, vanilla extract, and egg yolk until smooth and creamy. Cover and refrigerate while preparing the blueberry filling.
2. Make the blueberry filling
   In a saucepan, combine 1 cup of blueberries, lemon juice, and 1/2 cup sugar. Cook over medium heat until the blueberries begin to burst and release their juices, about 5 minutes. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add the cornstarch mixture to the blueberries, stirring constantly until the mixture thickens, about 2-3 minutes. Remove from heat and fold in the remaining cup of fresh blueberries. Allow to cool completely.
3. Prepare the pastry
   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Unfold the thawed puff pastry sheets and cut each sheet into 4 equal squares, yielding 8 squares total. Place the squares on the prepared baking sheets, spacing them at least 2 inches apart.
4. Assemble the danishes
   Using a knife, score a 1/2-inch border around the edge of each pastry square (don't cut all the way through). Prick the center of each square multiple times with a fork to prevent it from puffing up too much during baking. Spread about 2 tablespoons of the cream cheese mixture in the center of each square, then top with about 2 tablespoons of the blueberry filling.
5. Brush and bake the danishes
   Brush the borders of each pastry with the egg wash. Bake in the preheated oven for 20-25 minutes, rotating the pans halfway through, until the pastry is puffed and golden brown. Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
6. Prepare the glaze
   While the danishes are cooling, prepare the glaze by whisking together the powdered sugar and milk until smooth. The glaze should be thick but pourable. Add more milk if it's too thick or more powdered sugar if it's too thin.
7. Finish the danishes
   Once the danishes are completely cooled, drizzle the glaze over the top in a zigzag pattern. Allow the glaze to set for about 15 minutes before serving.