Yield: 4 pastry squares
Preheat oven to 375 degrees F.
Toss together blackberries, sugar, and lemon juice. Line baking sheet with parchment paper. Place puff pastry squares on baking sheet. Add a heaping 1 Tbsp of honey cream cheese in the center of each puff pastry square. Spread cream cheese, leaving about 1/2-inch border around the puff pastry square. Fold in about 1/4-inch of puff pastry all around the square. Add blackberries over cream cheese. Gently oil the exposed edges of puff pastry.
Bake for 30-35 minutes until puff pastry edges has risen and puff pastry is golden brown in the color. Remove from oven and let pastries cool in pan for 5 minutes before transferring to a wire rack to cool. Sprinkle sifted powdered sugar over pastries before serving. Enjoy warm or at room temperature.
In the bowl of a stand mixer, beat cream cheese until smooth. Add butter and mix until combined. Add powdered sugar, honey, and salt. Mix until thoroughly combined.
I use puff pastry that is already cut down to 5-inch squares. You can buy a large sheet of frozen puff pastry and cut it down to your desired size.