• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Cream Cheese Mixture

• In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
• Add sugar and vanilla. Beat for 2 more minutes.
• Add a heaping spoonful of cream cheese mixture to the center of each pastry.

Pastry

• Gently open up the mostly thawed puff pastry sheet and roll a few times until square on a lightly floured surface.
• Spoon half of the popper filling mixture down the center of each puff pastry, leaving about 1 ½ inch free from filling at each end.
• Cut two slits at each end of pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out while baking.
• Next, cut off the top and bottom side pieces at an angle and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.
• Once the ends have been secured, start folding each piece over each other like a braid and secure.

Egg Wash

• In a small bowl, whisk together egg and water.
• Brush egg wash over both pastries, place on prepared baking sheet, and bake for 25-30 minutes or until golden brown.