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Preheat the oven to 180°C and line a baking sheet with baking paper.
Cut the sheet of puff pastry into 6 equal squares and transfer to the lined baking sheet.
Add the honey to the cream cheese and mix together. Divide between the puff pastry squares leaving a 7mm gap from the edges and spread evenly. Spoon a teaspoon of berry jam on top.
Top each square with lemon zest and blueberries.
Brush the pastry edges with beaten egg and bake for 20 – 25 minutes or until pastry is cooked through and golden brown.
Dust with icing sugar and top with a sprig of fresh mint. Serve warm and enjoy!
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