Step 1

Preheat oven to 400℉.Unfold puff pastry sheets and cut each into 6 rectangles. You can achieve this by cutting along the seams and then cross-wise right through the middle.

Step 2

Prepare 2 baking sheets with parchment paper. Divide the rectangle puff pastries between the 2 sheets and place in the refrigerator to allow them to become firm again.

Step 3

While pastry dough is cooling, use a mixing bowl and an electric mixer to mix together cream cheese, granulated sugar, and vanilla until smooth. Set aside.

Step 4

Remove pastries from the refrigerator and score around each pastry about 1/2-inch from the border, being careful to not slice all the way through the dough. Then use a fork for pierce holes inside of the scores.This will make it so the outer edges of the puff pastry will puff up and the center will stay flat and keep the filling in.

Step 5

Place about 1 tablespoon of the cream cheese mixture into the center of each pastry and smooth it out toward the scored edge. Be sure to stay inside the scoring lines.

Step 6

Add 2 tablespoons of cherry pie filling over top of the cream cheese layer and smooth it over the top, again, staying inside of the inner scoring lines.

Step 7

In a small bowl, whisk together egg and water to create an egg wash. Brush around the border of each pastry. Bake in the preheated oven for 16-18 minutes or until the pastries are puffy and golden brown. Remove from oven and allow pastries to cool for 5-10 minutes.

Step 8

While pastries are cooling, prepare the icing.Combine powdered sugar and milk until sugar is dissolved. Add more powdered sugar for a thicker icing or a little more milk for a thinner icing (only add 1/2 teaspoon at a time of milk).

Step 9

Drizzle icing over pastries and serve warm.