Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• On a lightly floured surface, gently roll the thawed sheet of puff pastry to about 9 × 10.5 inches.
• Cut the pastry into 8 equal rectangles and place them on the prepared baking sheet, leaving a little space between each.
• In a bowl, whisk together the cream cheese, powdered sugar, and vanilla extract until smooth.
• Spoon the cream cheese mixture into a zip-top bag, squeeze the mixture toward one corner, and snip off the tip of that corner to make a piping hole.
• Pipe the cream cheese mixture onto the center of each pastry rectangle, leaving a small border (about 1/4 inch) of exposed pastry around the edges.
• In a small bowl, whisk the egg and 2 tablespoons water together until combined. Brush this egg wash onto the exposed pastry borders (avoid brushing over the filling).
• Bake for 10–12 minutes, until the pastry is puffed and golden brown. Remove from the oven, let cool briefly, and serve fresh.