Blueberry Cream Cheese Danishes

Directions

1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
2. For the cream cheese filling, mash the softened cream cheese, sugar, vanilla, lemon juice and zest with a fork until incorporated. Switch over to a whisk to remove any lumps. Set aside.
3. In a large bowl, gently mix the blueberry preserves, blueberries, and cornstarch. Set aside.
4. Unfold the thawed puff pastry and lightly dust with flour. Roll just until seams are blended.
5. Cut the puff pastry in half, then each half in thirds to create 6 rectangles.transfer to the baking sheet.
6. Score a 1/4 inch border on each rectangle using a paring knife - avoid cutting all the way through. Lightly brush the borders with the egg wash.
7. Spoon 1 tbsp of the cream cheese filling onto each danish and spread to the inside borders. Top with 1 tbsp of the fruit filling and gently spread.
8. Bake the danishes for 20-25 minutes until edges are puffed up and golden. Remove from the oven and allow to rest.
9. While the danishes are baking, whisk the ingredients for the icing. When the danishes are slightly cooled, drizzle each with a little icing. Serve warm.