In a large bowl whisk together the flour, sugar and salt. Cut the cold butter and and cream cheese into cubes about ½ inch to 1 inch in size, and add them to the bowl. Use a pastry cutter (or a fork and your fingers) to cut the butter and cream cheese into the flour mixture until it forms pebble sized pieces and is mixed with the flour. Then add in the cold whipped cream and incorporate it into the batter using a large wooden spoon or rubber spatula. You can knead the dough 2 or 3 times so that everything is combined.

Separate the dough into two equal sections and form each into a flat, square shape about ½ to 1 inch thick. Cover in plastic wrap and refrigerate for at least 1 hour.

Remove one disk of pastry from the fridge and allow to sit at room temperature for about 10 minutes. Lightly flour a flat counter top/ flat surface and flour a rolling pin. Roll out the disc of dough to about ⅛ inch thick, forming a rectangle that's 9 x 12 inches in size. Using a sharp think knife or pizza cutter, cut the dough into rectangles that are 3 x 4 inches in size, either by using a tracer or by cutting the rectangle in thirds horizontally and vertically (you'd end up with 9 rectangles total. Place the rectangles on a cookie sheet lined with parchment paper and place in the fridge. Remove the second disc of dough and repeat the process - these will be the top halves of your strudels. You'll likely need to re flour your counter top and rolling pin.

First make the egg wash by whisking together the egg and milk in a small bowl.

Remove the cookie sheet of pastry rectangles from the fridge and brush the facing up side with the egg wash. Place about 1 tablespoon of blueberry preserves in the center of each rectangle leaving about ¼ inch of space on either side.

Then brush the pastry rectangles that are the top halves of your strudels with the egg wash, and fasten them over top of the bottom halves with the egg wash side down. Seal the edges tightly with your fingers, then press the edges down using the tines of your fork. Poke 8 small holes in the top of each pastry using a toothpick.

Place the strudels in the fridge for 30 minutes to chill.

When ready to bake, preheat the oven to 375F. Remove the strudels from the fridge and brush the tops with the remaining egg wash.

Bake the strudels in the preheated oven for 20-22 minutes until the tops are starting to get golden in color and you can see the pastry becoming flaky. Remove from the oven and let cool on the cookie sheet.

In a medium sized bowl whisk together the icing sugar, cream & vanilla to make the glaze. You may need to add a little more cream/milk or icing sugar to get the desired consistency. Then drizzle the tops of each pastry with glaze & enjoy.