Line a baking sheet with parchment paper. Place the cream cheese, egg yolk, 3 Tbsp. sugar, vanilla and spices in a medium bowl and beat until smooth.
Set the half pieces of puff pastry on a lightly floured surface and roll each one into a 10 x 10-inch square. Cut each piece of pastry into 4 equal squares. Divide and spoon the cream cheese mixture down the centre of each square from one corner to the opposite corner. Divide and set the blueberries on the cream cheese mixture. Brush the tips of the 2 sides of pastry opposite the filling with egg white. Fold those 2 sides into the centre and press firmly together to seal.
Place the turnovers on the baking sheet. Brush the tops of the pastry with egg white and then sprinkle with a little granulated sugar. Refrigerate the pastries for at least 20 minutes before baking.
Preheat the oven to 400 degrees F. Bake the turnovers for 23-25 minutes, until puff and golden. Serve warm or at room temperature.
Three quarters of an 8 oz. (250g) package of firm cream cheese yields the amount needed for this recipe.
Recipe Options: Make raspberries turnovers by replacing the blueberries with an equal amount of that fresh fruit. Add a crunch to these turnovers by sprinkling the filling with a few sliced almonds before pinching the tops together and baking.