Blueberry Danishes

Preheat your oven based off the puff pastry directions - mine was 425 degrees F. Line a baking sheet with parchment paper or a silicone mat and set it aside.

Lay your pastry out flat before cutting lengthwise into 1 inch strips, I was able to cut 10 long strips.

Taking one strip, twisting it from tip to tip. Taking one of the ends, turn it into itself until you have a little tail that you’ll press into the bottom of the ‘nest’.

Repeat with the remaining 9 strips.

Once you’ve made all of the pastry ‘nests’, using your knuckle, tap a well into the center of the pastry to create a divot for the blueberry filling.

Brush the pastries with plant-based milk before dropping a tablespoon of the pie filling into each pastry divot.

Bake the pastries for 25 minutes until golden.

Let them cool completely before drizzling with the powdered sugar glaze.

To make the glaze, whisk together the powdered sugar and plant-based milk. If it’s too thick, add a splash more milk.