Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold the puff pastry onto a lightly floured surface. Use a 4-inch round cookie or biscuit cutter to cut 4 rounds out of each sheet of puff pastry. Place on the prepared baking sheet.

Layer the leftover pastry dough on top of each other and roll out with a rolling pin until its the same height as the rounds. Cut out 3-4 remaining rounds.

Use a smaller cookie or biscuit cutter and gently press an indent into each of the rounds. This will stop the pastry from rising in the center. (Alternately use a glass or anything round smaller than the initial puff pastry round)

In a medium bowl, combine the cream cheese, sugar, lemon juice and zest and beat with a mixer until smooth.

Scoop a heaping tablespoon into the center of each of the pastry circles.

Top with berries of your choice.

Bake for 20-22 minutes or until lightly golden.

Let cool slightly and dust with powdered sugar and garnish with mint leaves if desired.