Fruit Cream Cheese Danish with Puff Pastry

puff pastry

blueberries

raspberries

strawberries

vanilla

sugar

cornstarch

cream cheese

egg

cherries

Mix together the cream cheese, sugar, and vanilla until very smooth.

Slightly roll out the puff pastry until it's about ⅛" thick. Keep it in a rectangular shape. Cut into 6 even pieces.

Use the tip of a paring knife and score a 1cm border in all of the rectangles. Take care not to pierce the whole way through the pastry.

Add a heaping tablespoon of cream cheese into the centers of the borders. Use a spoon or spatula to smooth it to the border markings.

Add the prepared fruit to a bowl(s), then mix with sugar and cornstarch.

Spoon a heaping ¼ cup of fruit onto the cream cheese, keeping it inside the borders.

Brush the edges with egg wash with a small pastry brush or your finger. Bake the pastry until golden and bubbly.

Brush warmed jam over the fruit, then mix together powdered sugar, milk, and vanilla and drizzle on the glaze.