Preheat the oven to 375 degrees fahrenheit

In a bowl use an electric hand mixer to whip together the cream cheese, lemon zest, lemon juice, egg yolk and honey. Whip for approximately 3 minutes until its a thick smooth consistency.

Lay the puff pastry sheet out on a well floured surface.

Cut the puff pastry into squares approximately 3 inches x 3 inches in size (you should get approximately 12-16 squares in a sheet)

Place the squares on a parchment paper lined baking sheet ensuring they are spread out and not touching. Very gently using a knife create a square inside each square, Make sure to only gently score the puff pastry and not cut the whole way through. Then use a fork to prick a few times inside each square.

Add a spoonful of the cream cheese mixture to the center of each square and then top with approximately 5 blueberries.

In a small bowl whisk together the egg and water and brush the egg wash around the edges of each square.

Transfer to the oven to make for 16-18 minutes until the puff pastry is golden brown in color.

Remove from the oven and allow to cool before placing the icing sugar in a small mesh sieve and shaking over the squares to dust.