Preparation

1. Preheat oven to 375 and line a baking sheet with parchment paper, then set aside.
2. In a medium-sized bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth. Place in fridge until ready to use.
3. Unroll both sheets of puff pastry and cut one sheet in half. Place the half sheet at the end of the whole sheet and pinch seam together with your fingers to create one large rectangle. Set aside extra pastry for another use.
4. Slice off top corners of pastry and continue making angled slices down each side (see photo above for reference).
5. Spread cream cheese filling along the center and sprinkle blueberries on top.
6. Fold the strips over the filling at a 45 degree angle, alternating from each side for a braid-like appearance.
7. In a small bowl, whisk together egg and milk for egg wash.
8. Transfer braid to baking sheet and brush the top and sides with egg wash. Bake for 25-28 minutes or until golden brown.
9. Mix together icing ingredients in a small bowl until smooth. Drizzle over the baked danish.