Preheat oven to 400 degrees

Unfold puff pastry sheets and lay on a cutting board. Using a knife or pizza cutter cut into three equal strips. Cut each strip in half to make 6 rectangles

Place each rectangle on the baking sheet.

With a small paring knife lightly score another rectangle about 1 in from the edge. Use a fork to poke a few holes in the center. This will allow the outer edge to rise during baking.

In a medium bowl using a hand mixer add the softened cream cheese, sugar, almond extract, and vanilla and mix until creamy.

Spread equal amounts of the filling into the center rectangle

In a small bowl combine the blueberries and lemon juice and toss until coated. Add the blueberries evenly on top of the cream cheese.

In a small bowl whisk the egg and water, brush the egg wash around the outer edges of the pastry.

Bake for 18-20 minutes until the edges are golden brown and puffy.

Remove from oven and cool on a cooling rack for 10 minutes dust with powdered sugar.