Cheese Danish with Blueberry Topping

Cheese Danish
2 Preheat oven to 400°F. Line baking sheets with parchment paper. 
4 In a medium bowl, beat the cream cheese, sugar, and vanilla extract. Set aside.
6 Unfold the puff pastry and divide it into even rectangles (about 12). With a knife, score the inside of the rectangles with a smaller rectangle, leaving a 1/2 inch border. Using a fork, make some holes inside the smaller rectangle so the border will puff up around the filling  *see notes
8 Evenly divide cream cheese filling among the rectangles, spreading up to the inside rectangle. 
10 Make egg wash by whisking the egg and water. Use a pastry brush to brush egg wash along the edge of each puff pastry rectangle.
12 Transfer pastries to prepared baking sheet and bake for 18-20 minutes.
Blueberry Topping
16 In a small saucepan over medium heat, combine the sugar, water, and lemon juice. Add blueberries and bring to a boil.
18 In a separate bowl mix the cornstarch and water. Add into blueberry mixture and stir until combined. 
20 Let simmer for 5 minutes, or until desired thickness. 
Glaze
24 Mix powdered sugar and vanilla extract in a bowl. Add in milk one tablespoon at a time, until desired consistency is reached. **see notes