Blueberry Danish

Whisk egg with 1 tsp of water to make an egg wash and set aside. If you don’t use an egg wash, you can use aquafaba or heavy cream, but your pastry will be slightly paler.

In a small bowl, whisk together cream cheese, sugar, powdered sugar, lemon juice, and vanilla. Mix until smooth and spoon into a piping bag.

Cut the puff pastry 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.

Brush each pastry with egg wash and pull each edge of the square into the center. Place a blueberry 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 1 tsp of blueberry jam on top of the cream cheese filling.

Freeze the pastries for 5 minutes and then bake for 20-25 minutes at 400°F or until golden brown. Place on a rack to cool.

Whisk together powdered sugar, vanilla extract, and heavy cream or milk until smooth. Drizzle the glaze on the danish while they are still slightly warm. Let the pastry cool completely before enjoying them!