Blueberry Danish with Cream Cheese Filling

Directions

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1. In a medium saucepan over medium heat, mix 1 cup of frozen or fresh blueberries, sugar, and vinegar. Heat until the blueberries start to release their juice, then continue to cook until it thickens. This takes 3-5 minutes. Take off the heat and pour into a bowl. Mix in the ½ cup of fresh blueberries. Cool completely before using. Put the blueberries in the fridge to speed up the cooling process.

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1. Pull the frozen puff pastry out of the freezer. Let it sit on the counter for 30 minutes. While you wait, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, vinegar and vanilla on high speed for 2 minutes until creamy. Set aside. Roll the puff pastry on a lightly floured surface using a rolling pin. Use a sharp knife to cut into 6 even rectangles.

2. Preheat the oven to 400°F. Line a cookie sheet with parchment paper. Place the 6 rectangles of pastry evenly on the baking sheet. Use a sharp knife to make an indent of a rectangle along the edge of each rectangle. Do not cut all the way through. There should be a ¼ to ½ inch of pastry on the edge. The goal is to put all the filling in that rectangle you made.

3. Use a spoon to spread 1 tablespoon of cream cheese filling inside the smaller rectangle. Use 1 to 1 ½ tablespoons of the blueberry preserve and scoop on top of the cream cheese. Spread until it is even. Place in the freezer for 10 minutes.

4. In a small bowl, mix the egg and water. Then, use a pastry brush to brush the egg wash along the edges of the pastry. Bake for 14-17 minutes. Bake until the edges of the pastry are golden. Cool on a cooling rack.