Mix the blueberries, strawberries, lemon juice, and nutmeg.
Mix the instant clear gel, with the granulated sugar and add it to the berries.
In a separate bowl, beat the cream cheese with the egg yolk and the powdered sugar.
Roll out the puff pastry dough one sheet at a time to make a 10 X 10-inch square. Cut the sheet into four 5-inch circles. Then re-roll the scraps for one more circle.
Spread about 1 tbsp cream cheese mixture onto the middle of each puff pastry circle.
Add ¼ of a cup of the berry mixture on top of the cream cheese.
Fold the edges of the galette up to form little rectangles. Watch the video for how to fold the puff pastry circle.
Repeat with the other sheet of puff pastry dough to make ten galettes.
Add another spoonful of the cream cheese on top and spread over the fruit.
Brush the galettes with egg wash and sprinkle with sparkling sugar.
Bake 375° for 30 - 35 minutes until puffy and golden brown.
Store the leftover galettes in a container at room temperature for two days.