Thaw the Puff Pastry by placing sheets at room temperature for about 30 minutes or microwave on defrost for 10-15 seconds until pliable.

Prepare the Cream Cheese Filling by beating together softened cream cheese and granulated sugar for 2-3 minutes, then add egg yolk, lemon juice, and vanilla extract.

Cut the Puff Pastry Sheets into six rectangles on a lightly floured surface and score a smaller rectangle inside each piece.

Fill the Pastry by placing a couple of tablespoons of cream cheese filling in the center of each scored rectangle, adding berries or jam if desired.

Brush with Egg Wash by whisking the remaining egg with water and applying it to the edges of each filled pastry.

Bake to perfection in a preheated oven at 375°F (190°C) for 15-20 minutes until golden-brown.

Cool and Glaze by letting pastries cool for 10-15 minutes, then drizzle glaze made from powdered sugar and milk.