You can fill these little packets with cooked-down fruit, or preserves and almond cream, or cream cheese filling. This recipe uses the same blueberry mixture used as a filling for the blueberry turnovers.
Combine the blueberries, water, and sugar in a covered saucepan and simmer for about 4 minutes, so the blueberries release any liquid they contain. Remove the lid and continue cooking over medium heat for about 15 minutes, or until the mixture thickens. Stir every minute or so to prevent sticking and burning. You should end up with about ¼cup plus 2tablespoons cooked blueberries. Let cool and add more sugar if necessary, then refrigerate until cold.
Line a sheet pan with parchment paper. Roll the dough out into an 8½ by 16½-inch rectangle about ¼inch thick and transfer it to the prepared sheet pan. Trim the rectangle so it measures 8 by 16 inches. Refrigerate the rectangle for about 20 minutes, or until firm but not brittle. Reserve the trimmings in the refrigerator.
Cut the rectangle into eight 4-inch squares. Put 2 slightly rounded teaspoons almond cream in the center of each square, followed by the same amount of the cooked blueberries. Fold one corner over the filling and brush the tip with egg wash. Fold the opposite corner over the first and press gently to seal them. Brush the top with egg wash, fold up another corner, brush with egg wash again, and fold up the last corner. Gently push down on the center to hold the flaps together. Pinch the corners and edges to seal them.
Roll the reserved trimmings into 8 thin strips about 6inches long. Halve each strip. Place 2 strands over each packet and tuck them underneath. Place the packets on a sheet pan and cover with plastic wrap. Let proof until the dough’s almost twice as thick, about 1 hour.
Preheat the oven to 400°F. Brush the packets with egg wash. Bake for about 20 minutes, then check whether the pastries are browning too quickly; if so, turn down the oven to 325°F. Bake for about 10 minutes longer, or until golden brown. Serve warm or at room temperature.
Making Fruit Danish Packets
Roll out and cut the croissant dough into eight 4-inch squares. Add the almond cream and cooked blueberries. Fold the first corner into the center.
As you fold the corners into the center, brush them with egg wash.
Brushing as you go, press one flap on top of the next…
… until you’ve formed a tight little packet.
Wrap the packet with two thin strips of dough.
Tuck the strips underneath the packet. Cover with plastic wrap and let proof. Brush with egg wash and bake until golden brown.