Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two, if needed) with parchment paper. Set aside.

Make the Blueberry Filling:

• Rinse the fresh blueberries and place them in a medium saucepan.
• Add the granulated sugar, brown sugar, lemon zest, lemon juice, and cornstarch to the saucepan with the blueberries.
• Stir well to combine.
• Cook over medium heat, stirring frequently, until the blueberries burst and the mixture thickens into a sauce-like consistency. This will take about 5-10 minutes.
• Remove from heat and let the blueberry filling cool completely.

Make the Cream Cheese Filling:

• In a medium bowl, beat the softened cream cheese with an electric mixer (hand mixer or stand mixer) until smooth and creamy (about 2-3 minutes).
• Add the egg yolk, granulated sugar, vanilla extract, and lemon juice to the cream cheese. Beat until well incorporated and smooth.

Prepare Puff Pastry: On a lightly floured surface, gently unfold the thawed puff pastry sheets.

Assemble Pastries (Option 1 – Large Pastry):

• Place one puff pastry sheet on the prepared baking sheet.

• Spread half of the cream cheese filling evenly over the puff pastry sheet, leaving a small border around the edges.

• Spoon half of the cooled blueberry filling evenly over the cream cheese layer. (You may not use all of the filling).

• Carefully place the second puff pastry sheet on top.

• CUTTING OPTIONS:

  • Large Rectangle: You can leave it as one large rectangle and cut into squares after baking.
  • Crescents (as described in original recipe): Before adding the fillings, you can cut the puff pastry sheet into triangles, spread the filling on each triangle, and roll them up into crescent shapes. This method will yield individual pastries.
  • Smaller Squares/Rectangles: Cut each puff pastry sheet into smaller squares or rectangles before adding fillings, then top with the second sheet and crimp the edges.

Assemble Pastries (Option 2 – Individual Turnovers): If you pre-cut the puff pastry into smaller shapes.

• Spread filling on one piece, top with a second piece of pastry.
• Crimp the edges well with a fork.

Make Egg Wash: In a small bowl, whisk together the egg and water until well combined.

Brush with Egg Wash: Brush the top of the assembled pastry (whether it’s one large pastry or individual ones) with the egg wash. This will give it a golden brown color and a glossy finish.

Bake: Bake for 20 minutes, or until the puff pastry is golden brown and cooked through. If the pastry starts to brown too quickly, you can loosely tent it with foil.

Cool and Dust: Let the pastry cool slightly on the baking sheet. If you made one large pastry, let it cool for at least 10-15 minutes before cutting. If you made individual pastries, you can serve them sooner. Dust with powdered sugar before serving, if desired.