1  8-ounce package cream cheese softened

1/3 cup sugar

1 tsp lemon juice

1 tsp vanilla

1 cup blueberries

1/2 cup blueberry preserves

1 package frozen puff pastry sheets (  2 sheeets), thawed

1 egg

1 tbs water

1.   Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.

2.  Beat cream cheese until smooth.  Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. in a small bowl stir together blueberries and preserves until well blended; set aside.

3.   On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10 inch square. Cut each square into six rectangles. Transfer rectangles to prepared baking sheets. Using a folk, prick the center of each rectangle, leaving a 1/2 inch border around the edges. In a small bowl beat egg and water together with a fork. Brush with egg mixture. Spread a well rounded tablespoon of cream cream onto the center of each rectangle, leaving the 1/2 inch border. Top each with 2 rounded teaspoons of the blueberry mixture, spresding evenly over the cream cheese .

4. Bake for 15 to 20 minutes or until golden brown. transfer to wire racks to cool. Makes 12 pastries.

So easy…..and so good!