Pull the frozen puff pastry out of the freezer. Let it sit on the counter for 30 minutes.
1 sheet Frozen puff pastry
While you wait, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, and vanilla on high speed for 2 minutes until creamy. Set aside.
4 oz Cream cheese, 3 tablespoon White granulated sugar, 1 teaspoon Pure vanilla extract
Roll the puff pastry on a lightly floured surface using a rolling pin. Use a sharp knife to cut into 6 even rectangles.
Preheat the oven to 400°F. Line a cookie sheet with parchment paper. Place the 6 rectangles of pastry evenly on the cookie sheet.
Use a sharp knife to make an indent of a rectangle along on the edge of each rectangle. Do not cut all the way through. There should be a ¼ to ½ inch of pastry on the edge. It will look like picture in the post. The goal is to put all the filling in that rectangle you made.
Use 1 Tablespoon to spread 1 Tablespoon of cream cheese filling inside the smaller rectangle. Use 1 to 1 ½ Tablespoons of the blueberry preserve and scoop on top of the cream cheese. Spread until it is even.
Place in the freezer for 10 minutes. In a small bowl, mix the egg and water. Then, use a pastry brush to brush the egg wash along the edges of the pastry.
1 Large egg, 2 teaspoon Water
Bake for 14-17 minutes. Bake until the edges of the pastry is golden.
Cool on a cooling rack.