For the cream:
In a bowl, add the cream cheese, lemon zest, liquid vanilla, brown sugar, and stir well.

For the pastry flower:
Lay the puff pastry sheet with the larger side horizontally and divide it horizontally in 6 equal strips.
Lay the pastry strip horizontally along its length.
Spread the cream cheese mixture along the sheet length and leaving a small distance from the edges of each strip.
Fold each strip into a long roll.
Then, tie the pastry roll into a knot; pass the excess parts of the pastry through and under the knot, forming a round flower, like a little wreath.
Place the pastry flowers in a non-stick baking pan.
In a bowl, softly beat the egg with the milk and smear the pastry flowers.
Place 1 tsp forest fruit in the center of each pastry flower and bake in a preheated oven at 180°C for 25 min, until the pastry rises and turns golden brown.
Serve (optional) with fresh forest fruit and spearmint or mint leaves.