Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and set aside.

In a medium bowl, combine the cream cheese, lemon juice, vanilla extract, and confectioners’ sugar. Mix until smooth and set aside.

Cut the pastry squares in half down the center to make 20 rectangles. Take two rectangles and tightly pinch the ends together to make a single long strip. Twist it, from top to bottom, so that you have a long twist.

Hold one end of the twist in place; this will be the center of the pastry. Now wind the twist around itself to make a spiral. Tuck the end underneath the spiral.

Repeat with the remaining rectangles to create 10 twisted pastry spirals. Place them two inches apart on the baking sheets.

Using a spoon or your fingers, press down the center of each pastry to create a small well. Add one tablespoon cream cheese mixture (from step 2) and top with a scant tablespoon of blueberry filling.

Bake for 25 minutes, or until golden brown. Set aside to cool.

In a small bowl, whisk together the confectioners’ sugar, lemon juice, and one tablespoon water until smooth. If it’s too thick, add another tablespoon of water. Drizzle over the danishes.