ASMR Baking Blueberry Cream Cheese Danishes 🫐 (Close Whispered, Fire Crackling)

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Ingredients:

Puff pastry (allow time for the dough to thaw; refer to your box’s instructions)
Sanding/turbinado sugar (optional)

For the blueberry preserves:
1 cup frozen blueberries
1/4 cup water
1/4 cup granulated sugar
1/2 tbsp lemon juice
1/2 tsp cornstarch combined with 1 tbsp water

Combine blueberries, water, sugar, and lemon juice in pot and bring to a boil.
Drop the heat to medium low, and allow the mixture to simmer for about 15 minutes.
With the heat on low, add the cornstarch/water mixture, and mix.
Allow this to simmer on low for another 8-10 minutes before removing from the heat and allowing it to cool.

For the cream cheese filling:
8oz block (full fat) cream cheese
1/4 cup sweetened condensed milk
1 large egg yolk
2 tsp vanilla extract
1 tsp cornstarch
Pinch of salt

With your block of cream cheese being room temp, use a spoon to mash/soften the block.
Add in your sweetened condensed milk, egg yolk, vanilla, salt, and cornstarch, and combine until smooth.
You can use an electric/stand mixer if you’d like, but if your cream cheese is soft, it shouldn’t be necessary.

Cut your puff pastry into the desired shape/size, and add scores (not deep cuts) of where you’d like the edge of the pastry to be.
- This creates a guide for where you place your filling and allows the dough to rise around the indents.

Poke a fork into the bottom of the puff pastry (prevents the middle from puffing up) and add egg wash around the scored edges. Dust sanding sugar over the top, if desired.

Add your filling using either a spoon or a piping bag, ensuring the fruit preserves are not spilling over the sides.

Bake at 400 F for 15 minutes or until the edges are just barely golden.