Preheat oven to 400 degrees and line baking sheet with parchment paper.
Mix together cream cheese, lemon juice, lemon zest, vanilla extract and sugar, preferably using a paddle on a standing mixer, but I used a wooden spoon by hand and it turned out fine. Do this until it's creamy.
Layout the pastry puffs on a lightly floured surface and gently roll them with a pin to close the seams. Use a 4 inch cookie cutter or glass to cut 4 circles out of each pastry, totaling 8.
Lay the pastry puffs on the lined baking sheet, spacing them roughly 1-2 inches apart. Lightly score a bored 1/4 of an inch inside each circle then poke the center with a fork.
Spread a dollop of the cream cheese mixture inside the border. Top with a few pieces of fruit.
Make an egg wash with your egg and 1 tsp of water mixed together. Spread a generous amount around the edge of each pastry then dust with the sanding sugar.
Bake for 15-18 minutes until golden then allow to cool for approximately 5 minutes. Enjoy immediately!