Preheat the oven to 400ºF and line two baking sheets with parchment paper.

In a small bowl, combine cream cheese, lemon juice, and zest.

Roll out thawed puff pastry sheet until into a 10-inch square. Then cut into four smaller squares and transfer to the prepared baking sheets.

Place a tablespoon each of cream cheese and jam in the center of each smaller square. Add 3 to 4 fresh berries and lightly press into the mixture.

Using a sharp knife, cut diagonal lines from the corners of the pastry to within ¾-inch of the cream cheese and preserves. Fold every other corner up over the preserves to the center, overlapping the points and pinching to seal.

Place the pastries onto a baking sheet, brush lightly with water and sprinkle with cinnamon sugar.

Bake the pastries for 12 to 16 minutes, or until golden brown and puffed around the edges.