Giant Berries and Cream Pop-Tart

Instructions

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1. 1 Combine blueberries, strawberries, ¼ cup granulated sugar, lemon juice, and cornstarch in a pot. Set over medium-low heat and cook until bubbling and thickened, 7 to 8 minutes. Set aside 2 tablespoons of the berry mixture for the glaze and let cool.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Roll each sheet of puff pastry into a 12x9-inch rectangle. Place 1 puff pastry sheet onto the prepared baking sheet and prick all over with a fork. Set the second one on top and refrigerate until ready to assemble. Combine softened cream cheese, 1/4 cup granulated sugar, and egg yolk in a bowl and mix with an electric mixer until smooth. Spread cream cheese mixture onto the bottom layer of the puff pastry, leaving a 1-inch borders. Top cream cheese with cooled berry mixture.
4. 4 Combine egg and milk in a small bowl and brush egg wash onto the edges of the bottom layer of the puff pastry. Add the second layer on top and pinch edges together to seal. Crimp the border with a fork and brush remaining egg wash on top of the pastry.
5. 5 Bake in the preheated oven until golden brown and puffed up, 22 to 24 minutes. Remove from the oven and allow to cool.
6. 6 Meanwhile, for the glaze muddle reserved berry puree with a spoon or mash with a fork in a bowl until broken down. Add powdered sugar and whisk until smooth. If glaze is too thick, add a splash of milk to thin it out.
7. 7 Spread on top of the baked pop tart, again leaving a small border around the edges. Add sprinkles if desired and let set for 10 minutes, then cut into squares.