Easy and simple to make this pastry is great hot or cold.
1 pack (1lb) puff pastry, thawed
8 oz Philadelphia cream cheese
1/4 cup sugar
1 teaspoon vanilla
zest of 1 lemon
1 – 1/3 cup frozen blueberries
1/2 powder sugar, 1/4 tsp vanilla and 2 tbsp of milk.
Preheat oven to 400F. Line the baking sheet with parchment paper. Mix together softened cream cheese with sugar, vanilla, egg and lemon zest. A pack of 1 lb puff pastry usually comes in two sheets. Carefully separate them, cut each in half so you have 4 squares. Place one of them on a lightly floured surface and stretch using a rolling pin. Spread 1/4 of filling over it and then add 1/3 cup of blueberries. Fold sides over and roll it up like you would with a burrito.
Repeat with remaining puff pastry. Brush with egg wash, sprinkle with almonds. Bake for 20 minutes.
Add milk and vanilla extract to powder sugar, mix well. Add more sugar or milk for desired consistency. Drizzle over pastry.