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• 1 box of frozen puff pastry or 1sheet of homemade puff pastry
• 2 cups of fresh blueberries
• 8oz. cream cheese, softened
• 1/2 c. sugar
• 2 egg yolks
• 2 tsp. vanilla
• 2 tsp. lemon juice
• Glaze:
• 2 c. powdered sugar
• 5–6 TBSP. milk
• 2 tsp. vanilla
• Egg Wash:
• 1 egg 
• 2 tsp. water

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Thaw out puff pastry but keep it cold.
3. Rinse the blueberries.
4. Roll the pastry into a rectangle, scoring six sections. Score a 1/2″ around each and prick the center generously with a fork. Keep the pastry chilled.
5. Mix the cream cheese, sugar, eggs, vanilla and lemon until smooth with no lumps.
6. Spread 2-3 TBSP of the cream cheese filling into the center of each pastry.
7. Top with blueberries, packing them into the center.
8. Brush the edges with the egg wash, leaving no dry spots.
9. Bake for 18-20 minutes until golden on the edges.