Step 1

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Step 2

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. See notes on how to cut each square and fold it; place pastries on the parchment paper.

Step 3

Repeat with the second sheet of pastry dough.

Step 4

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, lemon juice, lemon zest and salt and mix until just combined. Don't whip!

Step 5

Place a heaping tablespoon of cheese filling into the middle of each of the 8 squares. Top with a Tbsp of berries and a tsp of almonds.

Step 6

Brush the top of the pastries with egg wash.and refrigerate the pan of filled pastries for 15 minutes.

Step 7

Put the pastries in the pre-heated oven and bake for about 20 minutes, rotating the pan once during baking, until puffed and brown.

Step 8

Whisk together the half and half, powdered sugar and almond extract Drizzle over the warm, baked pastries. Allow to cool slightly and serve warm