BLUEBERRY CREAM CHEESE PASTRIES

BLUEBERRY CREAM CHEESE PASTRIES 1 package (8 oz) cream cheese, softened 1/3 cup sugar 1 teaspoon lemon juice 1 teaspoon vanilla 1 cup frozen blueberries 1/2 cup blueberry preserves 1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed 1 egg 1 tablespoon water Preheat the oven to 400F. Line 2 baking sheets with parchment paper. In a small bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla and beat until combined. In another small bowl, combine the blueberries and the blueberry preserves. Lightly flour a work surface and roll out each of the sheets of puff pastry to about a 10-inch square. Cut each piece into 6 rectangles, (12 rectangles total), about 5”x3 1/2” each. Transfer the rectangles to the prepared baking sheets. Using a fork, prick the centers of the rectangles of puff pastry, leaving a 1/2” border unpriced around the edges. Mix together the egg and the water and brush over each of the rectangles. Take a spoonful of the cream cheese mixture and place it in the center of each rectangle of puff pastry, distributing equally among the pieces. Spread over the rectangle, leaving a 1/2” border. Top each with a spoonful of the blueberry mixture, spreading it evenly over the cream cheese layer. Bake the pastries for 15-18 minutes, or until the pastry is golden brown. Transfer to wire racks to cool completely.