Blueberry cream cheese danishes

Preheat the oven to 200°/180°C fan/gas 6. Line 2 large baking trays with greaseproof paper.

In a bowl mix the soft cheese, egg yolk, 20g caster sugar, 2 tbsp cornflour and the vanilla extract until evenly combined then set aside. In a separate bowl add the blueberries, lemon zest, cinnamon, remaining ½ tbsp cornflour and 15g caster sugar. Toss together until the blueberries are evenly coated and set aside.

Carefully roll out the pastry, keeping it on the greaseproof paper it comes with, and lay on a chopping board. Cut into 6 roughly 11x12cm pieces. Divide the soft cheese mixture evenly between the pastry, spooning it onto the centre of each piece. Use the back of the spoon to spread diagonally in a line, leaving a 1cm border at each end. Scatter the blueberries over the soft cheese, sprinkling any remaining cornflour-sugar mixture over the top to finish.

Take one of the corners that isn’t covered in soft cheese and blueberries and bring it up to the centre, then brush the edge with beaten egg. Bring the opposite corner over to cover this, then lightly press together to seal. Use a palette knife to transfer the pastry to your lined baking sheets. Repeat 5 more times, making sure to space out the Danishes well apart. Brush the pastry with the beaten egg, then bake for 30–35 mins until it is golden and cooked through.

While the pastries cook, add the honey and thyme into a small saucepan over medium heat then bring to a simmer. Leave to simmer, stirring occasionally, for 2 mins then remove from the heat and let it infuse until the pastries are done.

When the pastries are ready, leave to cool slightly then finish with a dusting of icing sugar and drizzle over the thyme-infused honey.