Preparation

Preheat the oven to 200 °C. Take the puff pastry out of the freezer and let it thaw. It must be thawed but still slightly cooled before processing.

Roll out the puff pastry on a floured work surface into a large rectangular square. Cut this into a 2x3 grid (makes a total of 6 rectangles). Score each square and leave a 0.5cm edge. Prick the middle of the puff pastry about 3-4 times with a fork. This will prevent the middle from swelling too much during baking. Place the squares on a baking tray lined with baking paper.

In a bowl, stir the cream cheese and egg yolk until smooth. Add sugar, myAROMA lemon and vanilla and stir again until smooth. Put about 2 tablespoons of the cream cheese mixture in the middle of each puff pastry square. Spread about a handful of fresh blueberries on the cream cheese mixture.

In another bowl, whisk the water and egg together with a fork. Using a pastry brush, brush the edges of each puff pastry square with the egg. Fold the squares shut. Bake for 16-20 minutes until golden brown and puffed up. Remove from the oven and allow to cool for about 10 minutes. Meanwhile, make the glaze. To do this, whisk together the powdered sugar, milk and a few drops of myAROMA vanilla (or blueberry). Once the puff pastry has cooled completely, drizzle the glaze over it.

PS: For more blueberry flavor, you can also drizzle myAROMA blueberry into the dough.