Thaw the Puff Pastry: Let the pastry sit at room temperature for 30 minutes to 1 hour, or microwave wrapped in paper towels for 15 seconds on each side until you can unfold it easily.

Preheat the Oven: Set your oven to 375°F.

Mix Ingredients: Beat the cream cheese with the sugar on medium speed for 2 minutes. Add the egg yolk, lemon juice, and vanilla. Mix until smooth.

Cut the Pastry: Unfold each pastry sheet and cut each into 6 rectangles.

Prepare for Baking: Place the rectangles on a baking sheet lined with parchment paper or a silicone mat.

Score the Dough: Score a smaller rectangle in the center of each pastry without cutting all the way through.

Add the Filling: Spoon a couple of tablespoons of filling into the center. Top with berries, a teaspoon of jam, or leave plain.

Brush the Pastries: Whisk the egg and brush around the edges of the pastry. Sprinkle with coarse sugar.

Bake Pastries: Bake in the preheated oven for 15 to 20 minutes until the pastry is golden brown and puffed. Avoid underbaking to ensure the center is fully cooked.

Cool Down: Let the pastries cool for about 10 to 15 minutes.

Mix Glaze: Combine the powdered sugar and milk until thick but runny. Adjust with more sugar or milk as needed. Keep the glaze covered to prevent it from hardening.

Apply Glaze: Drizzle the glaze over the pastries using a spoon, or simply sprinkle with powdered sugar if preferred.

Serve Fresh: These pastries are best enjoyed fresh.

Reheat: Store leftovers in the fridge for up to 2 days and reheat in a toaster oven or at 350°F for 5 to 10 minutes.