Preheat oven to 400° F / 205° C. Line a half sheet rimmed baking sheet with parchment.

In a small bowl, whisk together cream cheese, goat cheese, confectioner’s sugar, flour, lemon juice, lemon zest, and vanilla bean paste.

Unroll the puff pastry on a silicone rolling mat. With a rolling pin, roll the pastry to approximately 9 x 12 inches.

Use a 3-inch square cutter to cut the pastry into 12 squares.

Transfer to prepared tray.

With a fork, prick the top of each square 3-4 times.

With a pastry brush, brush the tops of the squares with the beaten egg yolk. Allow yolk to dry for about 5 minutes.

Sprinkle sugar around the edges of each square. (You don’t need to sprinkle the middle of the square; it will be covered by the cheese mixture).

Add 1-2 teaspoons of the cheese filling, dividing the mixture evenly amongst the pastries.

Place 2 blackberries on top of each pastry, pressing down gently to secure.

Bake in preheated oven for 20 minutes, or until pastry is flaky and golden brown.

Dust with confectioner’s sugar.

Serve slightly warm or at room temperature.

Wrap leftover blackberry pastries in foil and store in the refrigerator for up to two days.