• Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.

Blueberry Filling

• Rinse blueberries and place in a medium saucepan.
• Sprinkle blueberries with sugar, brown sugar, lemon zest, lemon juice and cornstarch.
• Stir and heat over medium heat until blueberries burst and start to thicken. Stir frequently.
• Let cool.

Cream Cheese Filling

• In a medium bowl, beat cream cheese for 2-3 minutes until smooth.
• Add egg yolk, sugar, vanilla and lemon juice. Beat until well incorporated.
• On a lightly floured surface, roll out pastry sheets and place one pastry sheet on the prepared baking sheet(s).

  *Cutting the puff pastry into the diagonal cuts before adding the fillings might be easier when rolling the pastries into crescents.
• Spread half the cream cheese mixture over puff pastry followed by half the blueberry mixture (might not use all of the cream cheese mixture or blueberry filling).
• Top with remaining puff pastry sheet.
• Make diagonal cuts and roll up like crescents. Repeat with remaining puff pastry sheets.

Egg Wash

• In a small bowl, whisk egg and water together.
• Brush with egg wash and bake for 20 minutes or until golden brown.
• Dust with powdered sugar before serving.