In a mixing bowl add room temperature cream cheese and 2 tbsp of granulated sugar.

Whip well until creamy.

In a mixing bowl add fresh or frozen blueberries and add the remining 1 tbsp of sugar. Toss well so that sugar coats blueberries. Set aside.

Thaw the puff pastry sheets and unfold them to a working surface with flour dusted. Roll them to a big rectangle with a rolling pin. Cut them into equal sized square or rectangles with a knife. Arrange the individual portions of puff pastry in a baking sheet. Draw a mini square inside the pastry. Prick with forks inside the square. Pricking with fork prevents it from puffing up while the outside puffs up

Fill the inside portion with the prepared cream cheese filling and top them with blueberries. Repeat for all the puff pastry.

Crack open an egg and whisk well. Brush the outer layer of puff pasty with egg wash.

Preheat the oven at 180 C / 356 F for 10 mins. Bake at 180 C / 356 F for 18-20 mins until they are golden and baked.

Preheat the air fryer at 200 C / 400 F for 5 mins. Arrange the Danish in air fryer baskets and air fry at 180 C / 356 F for 10-12 mins until they are golden and perfect

In a mixing bowl add confectioners' sugar and Milk. Mix well until you get a thick glaze. Increase or decrease the milk to bring the glaze to a pourable consistency.

Allow the Danish pastry to cool down and then gently drizzle the glaze over them and serve.