Yield: 12 puffs
1 (8-oz.) package cream cheese, softened
¼ cup granulated sugar
1 egg yolk + 1 large egg, divided
1 tablespoon water
½ teaspoon pure vanilla extract
1 (17.3-oz.) box frozen puff pastry sheets, thawed
Powdered sugar, to dust
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, use an electric mixer to beat cream cheese, sugar, yolk, and vanilla on medium-high speed until smooth. Set aside.
Prepare an egg wash: In a small bowl, whisk the whole egg with water.
Lay puff pastry sheets on the prepared baking sheet and cut into 3-inch squares.
Place 1 teaspoon cheese mixture in the center of each square, folding sides over to close. Use the egg wash to seal the pastry and place puffs seam side down. Brush tops and sides of the puffs with egg wash, too.
Bake until golden brown, about 10–12 minutes. Cool and dust with powdered sugar before serving.