Ingredients

• 36 mini puff pastry squares (mazor)
• 8 oz cream cheese; at room temperature
• ⅓ cup sugar
• 1 tsp vanilla extract
• 2 eggs; divided
• ¼ cup flour; for rolling

Instructions

• Line a baking sheet with parchment paper. Set aside
• In a medium bowl, place room temperature cream cheese and sugar. Using a spatula, cream together the cheese and sugar until smooth. Add vanilla and 2 egg yolks and stir until just combined.
• On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10×10-inches. Repeat with second puff pastry sheet.
• Cut each puff pastry sheet into 4 equal squares. Spoon a heaping tablespoon of cream cheese filling into the center of each square.
• Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1 tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer each pastry to the lined baking sheet.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.
• Bake for 20 minutes or until golden brown, rotating the pans once halfway through.

Notes

To get your puff pastry to the perfect temperature, pull it out of the freezer and put it into the refrigerator the day before you plan to use it.