Preheat oven to 400°F. On a lightly floured surface, unfold the puff pastry and score a 1-inch border around the edges (don’t cut all the way through). Brush the border with a beaten egg and place the pastry on a parchment-lined baking sheet. Bake for 12–15 minutes, until golden and puffed. If the center rises, gently press it down with the back of a spoon. Cool completely.

Beat the softened cream cheese until smooth. In a separate chilled bowl, whip the cream until soft peaks form. Add powdered sugar, vanilla, and almond extract, and whip until stiff peaks form. Gently fold the whipped cream into the cream cheese until light and fluffy.

Spread the cream filling evenly inside the cooled pastry shell. Top with fresh blueberries and raspberries.