Thaw the puff pastry sheets at room temperature for 30 minutes to 1 hour, or microwave for 15 seconds on each side.

Preheat the oven to 375?F.

In a large bowl, beat the cream cheese with the sugar for 2 minutes on medium speed.

Add the egg yolk, lemon juice, and vanilla. Beat until combined.

Unfold each pastry sheet and cut each into 6 rectangles.

Place the rectangles on a baking sheet lined with parchment paper.

Score a smaller rectangle in the center of each pastry without cutting all the way through.

Pipe or spoon a couple of tablespoons of filling into the center of the pastry.

Top with berries, jam, or leave the cream cheese filling as is.

Whisk the egg to form an egg wash and brush it on the edges of the pastry. Top with coarse sugar.

Bake for 15 to 20 minutes or until the pastry is a deep golden brown and puffed.

Let the pastry cool for about 10 to 15 minutes.

Mix the powdered sugar and milk until it has a thick but runny consistency. Adjust with more powdered sugar or milk if needed.

Drizzle the glaze over the pastries or sprinkle with powdered sugar before serving.