Preheat your oven to 400°F (200°C).

Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thick.

In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract until smooth.

Gently fold in fresh blueberries without crushing them.

Cut the puff pastry into squares or rectangles. Spoon the cream cheese mixture onto each piece and fold the corners over, sealing well.

Mix the egg and milk for the egg wash and brush over each danish.

Bake for 20-25 minutes or until golden brown.