Thaw the puff pastry at room temperature for 45 minutes.
Beat the egg with 1 tablespoon of water to make an egg wash; set aside.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Cut each sheet of puff pastry into 4 squares. Dab each corner with water, fold toward the center, and press to seal.
Transfer to the baking sheet, 2 inches apart. Poke holes in the center with a fork, brush the edges with egg wash, and bake 18-20 minutes until golden.
Beat the cream cheese, vanilla, and sugar together for 2 minutes until smooth.
Let the baked pastries cool 5 minutes, then press the center with a spoon to create a well.
Fill each with a heaping tablespoon of cream cheese filling, top with berries, dust with powdered sugar, and serve.