Blueberry Cheese Danish
1 package (2 sheets) puff pastry (thawed)
2 (8 ounce) packages cream cheese – room temperature
1 cup blueberries
1 cup powdered sugar
1 teaspoon vanilla extract
Pre-heat oven to 400 degrees.
Cut pastry into 8 squares. Place onto parchment lined baking sheet.
In large bowl, or with mixer, combine cream cheese, vanilla and sugar. Mix until combined, and smooth.
Spoon 1 (generous) tablespoon of cream cheese mixture onto center of each pastry square, and top with blueberries, (you can vary the amount of blueberries to your taste)
Fold pastry over to make a triangle, pressing on edges with a fork to seal.
Bake for 15-18 minutes, or until pastry has risen and is lightly browned.
While danish are baking, add 2 cups additional powdered sugar, and 2 tablespoons of milk to remaining cream cheese mixture. Mix until smooth. You can use this to drizzle over danish.- You will have leftovers, which can be frozen (and thawed) and used to top cinnamon rolls, danish etc.
Note: Let danish cool at room temperature for at least 5 minutes before topping with cream cheese icing.