If you bought too much cream cheese in anticipation of Shavuos, this is the perfect use of the “leftovers”. And if you didn’t buy too much, these are still a delicious morning or afternoon snack.
1 (8-ounce) package cream cheese (I always prefer whipped)
1 egg yolk
1 teaspoon vanilla extract
1 cup powdered sugar
12 – 18 puff pastry squares
Preheat oven to 325 degrees. Lightly grease 12 muffin tins. (If you have extra filling, grease some extra tins)
In a medium mixing bowl, beat together the cream cheese, egg yolk, vanilla and powdered sugar until smooth and creamy.
Place 1 puff pastry square in each muffin cup. Fill with 1 to 2 tablespoons cream cheese mixture. Press corners of puff pastry together over filling and twist to seal.
Bake for about 25 minutes, or until golden.