Mix the cream cheese, sugar, and vanilla in a bowl by hand or in a stand mixer. Keep cold until ready to use.

Reserve a few spoons of mixture for glaze.

Let the puff pastry sheets thaw on the counter for about 40 minutes but do not let get warm.

Preheat oven to 425 degrees F for 15 to 20 minutes before baking.

While still cool, roll the sheets into an 8-10 inch square. Cut each square into 4 smaller 4-5 inch squares.

Following the photos above, fold the squares in half, then cut a little less than ½ inch (1cm) from the edges, from the folded edge up to the center point, leaving an uncut space at the top of the point.

Unfold the pastry. Fold one cut corner over to the inner cut corner on the opposite side. Do the same with the other uncut corner.

Brush only the tops with an egg wash, 1 egg mixed with 1 teaspoon water, being careful not to get any on the cut sides.

Pipe or spoon the filling into the center of the pastry. Top with berries.

Bake in preheated oven until puffy and golden brown, about 10-15 minutes.

Mix reserved cream cheese filling with a small amount of whipping cream so that it becomes the consistency of a glaze.

Let cool a few minutes then drizzle with glaze and sprinkle with confectioner's sugar.