Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper, set aside.

For the cream cheese filling, place the cream cheese, sugar, and vanilla into a bowl, with a fork mash and stir ingredients together until combined and smooth, set aside.

For the crumble topping, in a medium-sized bowl add the brown sugar and butter and mix until combined.

Stir in the flour and mix together until all of the flour is moistened, and the mixture is crumbly, set aside.

In a microwave-safe bowl add the berry preserves and microwave for 15-30 seconds until it has melted slightly.

Add the cornstarch and stir until dissolved.

Next, add the blueberries, raspberries, and strawberries, stir so the berries are coated, set aside.

Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry so you have 3 pieces.

Then cut these pieces in half so you have 6 rectangles. Place these on your prepared baking sheet making sure they are not touching.

Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife.

With a fork poke a few holes into the center pastry of the smaller rectangle you scored, this will help the center from not puffing up.

Evenly distribute the cream cheese filling into the center of the pastries and smooth it out making sure you do not go into the outer border of the pastry. Roughly 1 Tablespoon.

Top with the berry filling, making sure to keep it inside the border.

Then sprinkle the crumble mixture over the filling.

In a small bowl whisk together the egg and splash of water. With a pastry brush, brush the outer border of the exposed puff pastry with the egg wash.

Place in the oven and bake for 13-15 minutes until golden brown and the edges are puffed.

Remove from the oven and transfer the pastries to a wire rack to cool.

While the pastries are cooling, make the glaze by whisking together the powdered sugar and milk until smooth.

Drizzle the glaze evenly over the pastries.

Serve immediately while warm or let cool completely.