Cream the cream cheese, granulated sugar and lemon juice until smooth.
You can use a Hand Mixer if you'd like.
On a lightly floured surface, unfold the puff pastry sheets.
Cut each one into long thirds (at the pastry creases).
Then cut each long rectangle across the center so that you have two shorter rectangles.
This will leave you with 12 rectangles.
Dollop a heaping tablespoon of the filling onto each rectangle and spread out to about 1/2" from the ends.
Roll up loosely from the long edge and place seam side down on the prepared baking sheet.
Place seam side down on the prepared baking sheet.
Make 3 to 4 diagonal cuts down the backs of the pastry. The deeper your cuts the more filling will come out. In the second picture above was another batch I made where I cut very deep and you can see the filling puff out. They were rolled tighter too. The two styles taste the same - just look different.
Brush lightly with water and immediately sprinkle the turbinado sugar and chopped almonds on each.