Instructions

1. Thaw your puff pastry dough. You will want to follow the instructions on your package, but I let the dough sit at room temperature for about 20 minutes before unfolding it. Then, I let it sit for a bit longer so that it would be easier to roll out.
2. Preheat your oven to 400 degrees and line your baking sheet with parchment paper or a silicone baking mat.
3. Using a rolling pin, roll out your dough on a lightly floured surface, into a 9×14 rectangle. If the dough starts to stick to the rolling pin or the work surface, pick up the dough and add more flour to the work surface, and rub additional flour directly on the rolling pin.
4. Use a sharp knife to cut the dough into six squares. Go ahead and place them on your pan. Don’t let them touch on the pans, but you don’t need to worry about them spreading into each other. This dough rises up, not outwards.
5. Using your sharp knife, score a line about 1/2 inch from the edge around each side of the dough to make a picture frame window. Then, take a fork to make scratches around the inside of the scored line. Do this on each of the six pastries.
6. In a medium bowl, combine the cream cheese, sugar and vanilla until smooth, and there are no chunks of cream cheese remaining.
7. Scoop out a small heaping tablespoonful of cream cheese mixture and place it in the centers of the danishes. You will have just enough to use, so you may want to portion out the cream cheese mixture to each pastry before spreading out the cream cheese mixture to the edges of each scored line.
8. Place the blueberries directly into the center of the cream cheese. I liked having about 12-15 blueberries, but you can add however many you want.
9. Now, you will make the egg wash. Whisk together the milk and egg. Use a pastry brush to spread the egg wash onto the dough – outside of the scored lines.
10. Bake for about 20 minutes, or until golden brown, and puffed up. Dust with powdered sugar.