Blueberry Danish filling

• When the puff pastry is done chilling, pre-heat your oven to 400 degrees.
• While the puff pastry chills (if you're making homemade) combine the cream cheese, sugar, egg yolk, lemon juice and vanilla in a bowl. Blend together until there is a smooth texture and everything is well combined. I'd make this just before the puff pastry is ready. You don't want it sitting around since it has egg in it.
• Once the puff pastry is ready, cut our your squares for the pastry and lay them on a cookie sheet with parchment paper.
• Add a spoonful of filling to each puff pastry square. Top with as many blueberries and you can fit. Usually about five or six.
• Combine your egg and water and whisk it together. Using a basting brush, lightly baste just the pastry with your egg wash.
• Bake at 400 degrees for 15-18 minutes. My oven takes 18 minutes to cook through and give them that golden brown color. Watch your's since oven times vary. You want the pastry to be golden brown.
• While your Blueberry Danish cooks, make your glaze by combining the milk and the powdered sugar. Whisk until you get a gorgeous sugary, creamy glaze.
• When the Blueberry Danish is done. Allow to cool for about 5 minutes and then drizzle on the glaze.
• Serve immediately. You can store them in an airtight container for 24 hours and reheat in the microwave. BUT, these are best served fresh.