Ingredients
Method
- Combine 1 cup of blueberries, the sugar, and water in a medium saucepan over medium heat. Cook until the berries burst and the mixture becomes thick and jam-like, about 4–6 minutes.
- Remove the saucepan from the heat and fold in the remaining blueberries. Transfer the preserves to a bowl and chill completely before assembling the pastries.
- Allow the frozen puff pastry to thaw at room temperature for about 30 minutes until it unfolds easily.
- Beat the softened cream cheese, sugar, and vanilla with an electric mixer until light, smooth, and creamy. Set aside.
- Lightly flour a work surface, gently roll out the pastry sheet, and cut it evenly into six rectangles.
- Heat the oven to 400°F and line a baking sheet with parchment paper. Arrange the pastry rectangles with space between each one.
- Using a sharp knife, score a smaller rectangle inside each pastry, leaving a ¼- to ½-inch border without cutting all the way through.
- Spread about 1 tablespoon of the cream cheese mixture inside each scored center, then spoon 1 to 1½ tablespoons of the cooled blueberry preserves over the top and smooth gently.
- Place the assembled pastries in the freezer for 10 minutes. Meanwhile, whisk together the egg and water, then brush the exposed pastry borders with the egg wash.
- Bake for 14–17 minutes, or until the pastry is puffed and deeply golden around the edges.
- Transfer the danishes to a wire rack and allow them to cool before adding the glaze.
- Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle the icing over the cooled pastries before serving.
Nutrition
Notes
Fresh from the oven, these flaky blueberry danishes taste like they came from your favorite neighborhood bakery. A drizzle of vanilla icing makes every bite extra comforting and perfect with a warm cup of coffee.