Instructions

• Thaw the 1 lb puff pastry (2 sheets) according to package instructions. Position an oven rack in the center and preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat.
• In a large bowl, combine 8 oz cream cheese (room temperature), 1/4 cup granulated sugar, 1 egg yolk (room temperature), 1/2 tsp vanilla extract, and 1 tsp lemon zest. Beat on medium–high speed until the mixture is creamy and smooth. Set the filling aside.
• Rinse the 1 1/2 cups berries and drain well. Hull and halve or quarter larger berries (strawberries) so the berry pieces are roughly uniform and will fit into the pastry centers.
• Unfold one sheet of thawed puff pastry onto a lightly floured or clean work surface. Roll gently to about a 10" x 10" square. Using a pizza cutter or sharp knife, cut the sheet into 12 even strips. Repeat with the second sheet so you have 24 strips total.
• Working with two strips at a time, place the ends of the two strips together and pinch to seal. Twist the joined strips tightly from one end to the other to form a twisted strand.
• Coil the twisted strand into a round "wreath" shape by pressing one end onto the work surface and wrapping the strand around it, working from the center outward. Pinch the final end to the pastry to secure it to the base.
• Flatten the center of the coiled pastry slightly with your fingertips and prick the center a few times with a fork to discourage excessive puffing.
• Place about 1 tablespoon of the cream cheese filling into the center of the pastry ring, then press several berry pieces into the filling so they are partially embedded. (Repeat steps 5–8 for each pair of strips to make 12 pastries.)
• Transfer the filled pastries to the prepared baking sheet, spacing them at least 1/2" apart.
• In a small bowl, whisk together 1 egg and 1 Tbsp water to make an egg wash. Lightly brush the exposed pastry edges (avoid brushing the filling) with the egg wash.
• Bake on the center rack at 400°F for 18–20 minutes, or until the pastry is golden brown. Remove from the oven and let the pastries cool completely on a wire rack so the cream cheese filling sets.
• While the pastries cool, make the lemon glaze: in a small bowl whisk together 1/2 cup powdered sugar, 1/2 tsp lemon zest, and 1 Tbsp fresh lemon juice until smooth.
• When the pastries are completely cooled to room temperature, drizzle the lemon glaze over them. Serve.