• As a note, I like to use puff pastry that comes in one full sheet, such as wewalka or jus rol. If you buy one that is perforated, I suggest rolling it out a bit with a rolling pin so it’s one long sheet.
• Place a sheet of parchment paper on a baking sheet.
• Slice the puff pastry in half lengthwise. Keep one piece on the parchment paper.
• Beat together the cream cheese, lemon zest and sugar until creamy and smooth. I use a hand mixer. Spread the cheese cheese mixture in the center of the one slice of puff pastry, leaving a border around the edges.
• Spoon the blueberry jam over top of the cream cheese mixture.
• Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal. Refrigerate for 20 to 30 minutes. This helps the cream cheese firm up.
• Preheat the oven to 425 degrees F.
• Brush the entire puff pastry with the egg wash. Slice a few slits in the top to let steam escape.
• Bake for 20 to 25 minutes, until golden and puffed. Remove and let cool slightly before glazing and topping with powdered sugar.

lemon glaze

• Whisk together the lemon zest, juice and powdered sugar. If the mixture is still too thick, drizzle in a little bit more lemon juice or even milk 1 teaspoon at a time. Drizzle over the pastry.