Remove puff pastry dough from the freezer and thaw at room temperature for 45 minutes.

Beat one egg and 1 tablespoon of water in a small bowl to create an egg wash. Set aside.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.

Once the puff pastry dough is thawed, unfold and lay it out. Cut each sheet of dough into 4 even squares.

To shape the dough, dab each corner of each square with water. Next, take each corner of the puff pastry square and fold it towards the center of the square. Press down each corner so it is well intact. Transfer the squares onto the prepared baking sheet. Leave 2 inches between each square.

Using a fork, poke a few holes in the center or each square. Brush the edges of the squares with the egg wash. Bake for 18-20 minutes until edges are golden and flaky.

While puff pastry squares are baking, make the cream cheese filling. Beat cream cheese, vanilla extract, and sugar with a mixer in a medium bowl for 2 minutes until softened until all ingredients are well incorporated. Scrape the sides of bowl as needed and beat again. Set aside.

Once puff pastry squares are finished baking, remove from oven and let rest for 5 minutes.

Place a large, heaping tablespoon of cream cheese filling in the center of each puff pastry square. Spread the filling using the back of the tablespoon so it is evened out. Leave only about 1/2 inch on the edges of the puff pastry bare. Assemble a mixture of berries over the cream cheese filling. Dust with powdered sugar and serve.