Blueberry Cream Cheese Danish Twists

To make the blueberry compote, combine rinsed blueberries, granulated sugar, cornstarch, water, and vanilla extract in a medium saucepan.

Cook the mixture over medium heat, stirring occasionally, until it thickens and the blueberries begin to burst. If you like a cinnamon flavor, you can add a cinnamon stick while it cooks.

Once thickened, remove the compote from the heat and set it aside to cool completely.

In a separate bowl, combine the cream cheese frosting and the softened cream cheese. Mix until smooth and well combined.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

On a lightly floured surface, roll out one sheet of puff pastry so it's slightly thinner.

Spread the cream cheese mixture evenly over the surface of the puff pastry.

Top the cream cheese layer with the cooled blueberry compote, spreading it evenly.

Place the second sheet of puff pastry on top and gently press to seal.

Using a pizza cutter or sharp knife, cut the layered pastry into 1-inch wide strips.

Twist each strip a few times and place them on the prepared baking sheet.

Brush the tops of the twists with a beaten egg (egg wash).

Sprinkle the twists generously with coarse sugar.

Bake for 15-20 minutes, or until the pastries are puffed and golden brown.

Allow the twists to cool slightly before serving.