I cut my dough into 8 pieces, which was a good size for us. We all agreed that we didn’t need the glaze in the original recipe. I also added a pinch of salt to the cheese filling.
As seen on Kate’s Recipe Box
1 sheet frozen puff pastry
6 oz. cream cheese, softened
4 tablespoons sugar
pinch of salt
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 tablespoon water
Thaw the puff pastry at room temperature for an hour, until it unfolds without breaking. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll out the puff pastry into roughly a 9 x 13″ rectangle. Cut into 8 or 12 even pieces. Lay the pieces on the lined baking sheet.
Using a hand mixer, beat together the cream cheese, sugar, salt, lemon zest, and vanilla. Place about 2 tablespoons of the cream cheese mixture on top of each puff pastry, spreading out slightly so you have only a thin band of dough at the edges.
Beat the egg with the water and brush evenly over the puff pastry.
Bake for 15-20 minutes, until the puff pastry is lightly browned. Let cool to room temperature and serve.