Roll your prepared puff pastry out onto a lightly floured surface. It should be approximately 12” x 12”. Cut lengthwise into three sections so that your pastries will be approximately 4” x 12”.
Whisk your cream cheese on high speed until it is creamy and smooth. Add eggs, vanilla, powdered sugar, and all-purpose flour. Stir until combined, and no lumps remain. Transfer your cream cheese mixture into a piping bag or a plastic bag and cut the corner out of the plastic bag.
In a small mixing bowl add one egg white mixed together with about 2 tablespoons of water. Whisk well.
Taking your piping bag that has been filled with your cream cheese mixture, pipe a thick line down the center of the first prepared puff pastry. When your line of cream cheese is finished begin folding in thirds taking one side of your puff pastry and folding it on top of your cream cheese. Brush the top of your first fold with egg wash, as well as the remaining third that you have still to fold. Once brushed with egg, fold your remaining third on top of the already folded and cream cheese line. Each pastry roll should be cut into four slices diagonally. Place each section of pastry onto a lightly greased cookie sheet. Bake at 400° for 15 to 25 minutes. Because each oven is different, be sure to set the timer for less time and check it every five minutes afterward to see when it is done.
Once your rolls are slightly cooled, you can add a bit of melted butter on top, or powdered sugar sprinkled on top. Or you can create a glaze by combining powdered sugar and a bit of milk, stir until it’s mixed, then add more powdered sugar or milk depending on how thick or thin you desire the glaze to be. Serve and enjoy!
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