Step 1

Prep the baking sheet: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.

Step 2

In a bowl, add the cream cheese, egg yolk, vanilla extract, powdered sugar, and cinnamon. Beat on medium low speed until creamy, about 2 to 3 minutes. Set aside.

Step 3

In a bowl, add the blueberries, preserves, and cornstarch. Stir to thoroughly combine. Set aside.

Step 4

Lightly flour a work surface. Unfold one sheet of puff pastry and place it on the flour. Roll into a 12 inch by 12 inch square. Cut into 4 smaller squares. Place on a baking sheet and top with a sheet of foil. Prepare the second sheet of puff pastry the same way and place them on the same baking sheet. Put baking sheet in the refrigerator.

Step 5

In a small bowl, beat the egg with 1 tablespoon of water. Set aside.

Step 6

Take one puff pastry square out of the refrigerator and place it on a work surface so it has a corner pointing up ~ like a diamond shape (see photo above). Top with about 1 1/2 tablespoons of the cheese filling. Spread the cheese filling in a line from the top corner to the bottom corner. Add a heaping 1/4 cup of the blueberry filling on top of the cheese filling. Brush the outside edge of the pastry with the egg wash. Fold the 2 opposite corners to the center of the danish so they overlap. Brush the top of the danish with more egg wash. Sprinkle with coarse sanding sugar. Place on the lined baking sheet. Continue assembling the remaining danish. There should be 4 danish on each baking sheet.

Step 7

Place the baking sheets in the oven. Bake the danish for 20 to 25 minutes or until golden brown.

Step 8

While the danish cool, make the icing. In a small bowl, add the powdered sugar and 2 teaspoons of lemon juice. Stir to combine. Add more lemon juice if needed to make the icing thin enough to drizzle on the danish.

Step 9

With a spoon, drizzle each danish with the icing.

Step 10

The danish are best eaten the day they are made. Store up to 2 days in a covered container or cake stand.