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Preheat oven to 400 ºF
Mix the cream cheese, powdered sugar, vanilla until well blended. I just used a fork and a small bowl.
Unfold one pastry sheet onto your lined cookie sheet. Line with a silicone baking mat or parchment paper. I didn't roll it out, but you can if you want it a little bigger.
Cut 1-inch strips from the center out along each side. If you want to create a folding notch, trim off the top and bottom strips.
Smear cream cheese mixture evenly on the middle section only.
Add your fruit choice or jam, or pie filling to the top of the cream cheese.
Fold the notches up and over the center, then fold each strip over the fruit, overlapping and alternating, creating a braid.
Create an egg wash by adding 1 tablespoon water to an egg and beat. Using a pastry brush, paint on a light coat covering over the pastry.
Bake for 18-20 minutes or until golden brown.