Make the Blueberry Filling - Check my Blueberry post. Make the filling at least 1 day ahead and store it in the refrigerator. Once ready to use, remove the excess juice to avoid the puff pastry from getting soggy.
Puff Pastry - If you are making your own, make it in advance to make the process faster and easier. The store-bought puff pastry is my go to as it is saves a lot of work. Use a rolling pin to stretch the puff pastry to a 10 x 10 size then cut into 4 squares. Work as fast as you can while the puff pastry is still cold. If you want to make your own puff pastry, check my homemade puff pastry recipe.
Drain Excess Juice from Fruit Filling: Transfer the Blueberry filling in a strainer and leave it for about 30 minutes to allow the extra juice to drip. Use a spoon to mix and stir to speed up the process. Removing extra juice helps lessen the chance of the pastry to be soggy.
Soften the Cream Cheese Filling - There's really nothing that you need to do here as we are using the cream cheese as is. Unless you want to make it sweeter, you can add about 1 tbsp sugar. If you do this, take it out of the fridge to soften it a bit, this makes the mixing easily. I used spreadable cream cheese so it is softer even if use staright frm the refrigerator. If using cream cheese in a box, take the cream cheese out 30 minutes earlier before using it.
Add the Cream Cheese and Blueberry Filling - Spread 2 tablespoon of cream cheese in the center of each piece of puff pastry then add 2 tbsp of Blueberry Filling on top. You can go as less as 1 tbsp cream cheese and 1 tbsp Blueberry Filling. Top with fresh Blueberry.
Chill - Chill the Blueberry Danish in the freezer for at least 15 minutes before baking.
Bake- Brush the side with egg wash (1 beaten egg + 1 teaspoon water or milk). Bake at 400F for 20 minutes or until puff-up.
Dust top with Icing Sugar (optional) - Dust top with icing sugar before serving.
