Mini Blueberry Croissants

Step 1

Unfold the pastry sheet onto a floured surface. Use a rolling pin to roll the sheet into a square (about 15 inches in length).

Step 2

Cut the pastry square into 8 equal rectangles and then cut each rectangle diagonally into two triangles (making 16 triangles).

Step 3

Spread a thin layer of cream cheese and 2-3 smashed blueberries in the center of each triangle.

Step 4

Starting at the wider end, roll each triangle up and press down the edges to seal.

Step 5

Bend the edges slightly to create a crescent moon shape.

Step 6

Whisk the egg with 1 tablespoon of water and lightly brush the tops of each croissant.

Step 7

Bake at 350 degrees F for 15-20 minutes, or until golden brown.