Thaw the two sheets of puff pastry at room temperature for about 30 minutes or microwave for 15 seconds on each side.

Preheat your oven to 375ºF (190ºC).

In a mixing bowl, combine softened cream cheese and granulated sugar. Beat until smooth (2-3 minutes).

Add egg yolk, lemon juice, and pure vanilla extract, mixing until combined.

Roll out each puff pastry sheet, cut into six rectangles, and position on a parchment-lined baking sheet.

Score a smaller rectangle within each piece, then spoon cream cheese filling in the center and add berries or jam.

Brush edges with beaten egg and sprinkle coarsely sugar over them.

Bake for 15 to 20 minutes or until golden brown.

Mix powdered sugar with milk until a smooth consistency is reached.

Allow pastries to cool for 10 to 15 minutes, then drizzle with glaze and serve.