Berries and Cream Pockets

Preheat oven to 375°. Line a large rimmed baking pan with parchment paper; set aside. Whisk together water and corn starch in a small saucepan until dissolved. Whisk in blueberry jam. Cook and stir over medium-low heat 7 to 8 minutes or until slightly thickened; transfer to small bowl. Refrigerate 10 minutes or until chilled.

Unroll puff pastry sheet; cut into 12 (3-inch each) squares. Place 2 teaspoons cream cheese in the center of 6 squares. Spread cream cheese within ½-inch of edges. Top each with 1 tablespoon jam mixture.

Brush edges of remaining pastry squares with egg white; brush on top of pastry squares with filling, egg white edges down to sandwich. Press edges to seal; crimp with tines of a fork.

Place filled pastries on prepared baking pan; brush tops with remaining egg white mixture and sprinkle with turbinado sugar. Bake 18 to 20 minutes or until puffed and golden brown. Cool 15 minutes before serving.