Cut a piece of parchment paper to fit a cookie sheet.
Roll pastry on parchment paper in a rectangular shape.
Cut 1” strips along each side ( they will be used for the braid).
Mix together cream cheese and powdered sugar, then spoon mixture down the center of the pastry. Use an offset spatula to spread evenly.
In a large bowl, mix the blueberries with the cornstarch, sugar and almond extract until combined.
Spoon blueberries over the cream cheese. The cream cheese will be like glue to keep the berries in place.
Fold strips from one side to the other, forming a braid. Seal each end using your fingers to prevent berries from oozing out.
Mix together egg and water and brush over pastry. Sprinkle with granulated sugar and transfer to the cookie sheet using the parchment paper to lift it. Bake for 30-35 minutes.
Make the glaze while the braid is baking by whisking the cream or milk with the powdered sugar to a smooth consistency.
Remove braid from oven and cool completely before drizzling the glaze over the top.
