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Preheat the oven to 180°C and line a baking sheet with baking paper.
Cut the sheet of puff pastry into 4 equal squares and transfer to the lined baking sheet.
Add a 15 g dollop of cream cheese onto each pastry square and spread out evenly, leaving a 7 mm gap from the edges.
Divide the lemon zest and blueberries equally and sprinkle over each square.
Brush the pastry edges with beaten egg and bake for 20 – 25 minutes, or until pastry is cooked through and golden brown.
Dust with icing sugar and top with a sprig of fresh mint. Serve warm and enjoy!
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