1 box puff pastry, 2 sheets (thawed)
1 (8 oz) pkg cream cheese, softened
1/3 c sugar
1/2 tsp almond extract
1-1/2 c frozen blueberries
1 c powdered sugar
3 TBS heavy cream
1 tsp almond extract
3 shakes salt
chopped almonds (optional)
Lay one pastry sheet onto greased cookie sheet.
Mix cream cheese, sugar and almond extract until well blended and spread on top of pastry sheet.
Top with frozen blueberries.
Cut second pastry sheet into 10 long strips and weave on top of blueberries.
Bake at 375 for 25-35 minutes or until golden brown.
Mix frosting ingredients together.
Put in baggie and cut out corner, and pipe on top of danish.
Top with chopped almonds.