While puff pastry thaws, preheat oven to 400˚F.

Place thawed puff pastry sheet over a lightly floured sheet of parchment or silpat and roll dough into a 10x12” rectangle.

Transfer the dough and parchment paper to a baking sheet. Score the dough 1/2" from the borders with a pizza cutter or a knife, making sure not to cut all the way through. The 1/2" strips should still be attached and when baked, it will create a border.

Using a fork, poke all around the bottom of the pastry (do not poke the 1/2" border).

Bake in the center of a preheated oven at 400˚F for about 20 minutes or until browned then remove and cool to room temperature.

Beat cream cheese with 2/3 cup sugar and 2 Tbsp heavy whipping cream and 1/2 tsp vanilla until smooth and whipped (2 minutes on high speed). Spoon over the center of the cooled pastry and spread evenly (keep the border clean for a pretty presentation).

Arrange berries over the top in a flag pattern and dust with powdered sugar if desired. Cover with plastic wrap and refrigerate until ready to serve. Berries will keep well up to a day in the refrigerator.