philadelphia cream cheese
strawberry jam or jelly
puff pastry sheet, thawed
1Turn oven on at 425 degrees.
2open up puff pastry and make sure its not too thawed out, cut into 9 even squares, I use my pizza cutter, then poke holes into the puff pastry with a fork all over.
4pour a little water in a small bowl and put aside
5add the sugar and vanilla into the cream cheese and mix together and put aside
6separate puff pastry squares and with a small spoon put a small amount of the cream cheese mixture into each puff pastry square and poke a hole into the cream cheese to make room for the jam.
7take a spoonful of the jam and put into the middle of the cream cheese.
8take the opposite ends of the puff pastry and twist together and seal with a little water or egg wash so it won't open while baking. So continue to put a little twist in each square.
9I use parchment paper so they won't stick on the baking sheet. Lay out all the puff pastries a good inch or inch in a half a part on baking sheet.
10brush all the pastries with the egg wash lightly and stick into the oven for 15-20 minutes until they are lightly brown and puffed up.