Preheat to 400°F.

Thaw the puff pastry dough. Roll it out on a floured surface into a large rectangle square, about 11x11 inches. Cut the puff pastry sheet into a 2x3 grid. Making 6 rectangles total.

Score each square leaving ¼“border. Then using a fork puncture the middle of the puff pastry about 3-4 times. This will prevent the middle from puffing so much during baking.

Transfer the squares to a parchment lined baking sheet.

In a medium bowl cream the cream cheese and egg yolk until smooth. You will want the cream cheese to be very soft so that there are no lumps. Add the sugar, lemon juice and vanilla and beat again until very smooth. If making in advance you can cover and chill in the fridge for 1 day, then bring closer to room temperature before using it on the puff pastry sheet.

In a small bowl mix the water and egg (I use a fork). Use a pastry brush and brush the edges of each puff pastry with the egg wash.

Place about 2 tablespoons of the cream cheese mixture in the middle of each puff pastry square. Add a handful of blueberries on top of the cream cheese mixture (or as many as will fit).

Bake for 16-20 mins. Or until golden and puffed up. Remove from the oven and let cool about 10 minutes before adding the glaze over top.

While baking, make the glaze by whisking the powdered sugar, milk, and vanilla. Drizzle the glaze over each pastry.