For the filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all purpose flour
1 cup crushed blueberries
For the glaze:
11/4 cups confectioners’ sugar
2 tablespoons fresh lemon juice
Quick puff pastry
2 boxes quick puff pastry
Make the filling: In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours.
Unroll 1 defrosted box of puff pastry onto a lightly floured work surface. Cut into even squares. Each square will be cut at the corners. Add a tablespoon of filling and 1 teaspoon blueberries to enter. Cross the left side of each slit made onto the top of the filling, overlapping dough. Continue around until pastry resembles a pin-wheel. Brush with egg wash.
Bake at 350Â° for 25-30 minutes, or until they are crisp and golden. Keep an eye on pastry as extra filling may change baking time.
Make the glaze while the Danish pastries are baking: In a bowl whisk together the confectioners’ sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze.
Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastriies may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400Â°F oven for 5 minutes, or until they are heated through.
Recipe Property of Shawona Jones.