Blueberry Cream Cheese Danishes in 28 Min

Instructions:

1. In a small saucepan over medium heat, combine blueberries, 2 tbsp sugar, and lemon juice. Simmer for 3-5 minutes until berries soften.
2. Stir in cornstarch and cook for one more minute until the liquid becomes a thick, glossy glaze. Remove from heat and let cool.
3. In a mixing bowl, beat the softened cream cheese, 1/4 cup sugar, vanilla, and lemon zest using a hand mixer until smooth and airy.
4. Roll out the thawed puff pastry on parchment paper and cut the sheet into 8 equal squares.
5. Using a knife, lightly score a smaller square inside each piece (about 1/2 inch from the edge), without cutting all the way through.
6. Place a generous tablespoon of the cream cheese mixture in the center of each pastry square.
7. Top the cream cheese with a spoonful of the cooled blueberry compote.
8. Brush the borders of the pastry with beaten egg wash.
9. Bake for 18 minutes or until the pastry is golden brown and risen.
10. Whisk together powdered sugar and milk to create a glaze, then drizzle over the danishes before serving.