Step 1

Thaw 1 box frozen puff pastry according to package directions, but keep it cold. Place 8 ounces cream cheese in a medium bowl and let sit at room temperature until softened.

Step 2

Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Line 2 baking sheets with parchment paper. Add 3 tablespoons granulated sugar and 1 teaspoon vanilla extract to the cream cheese and stir or beat with an electric mixer on medium speed until smooth.

Step 3

Unroll the puff pastry sheets onto a lightly floured surface. Roll each into a 9x12-inch rectangle. Cut each sheet into 6 rectangles. Use a sharp knife to lightly score a border around each piece about 1/2-inch from the edge (do not cut all the way through). Prick the center of each piece several times with a fork. Transfer the rectangles to the baking sheets, 6 per sheet, spacing them evenly apart.

Step 4

Spread 2 tablespoons cream cheese mixture in the center of each pastry. Top each with 1 heaping teaspoon jam. Beat 1 large egg to break up, then brush onto the borders of each pastry. Bake until puffed and lightly browned, 15 to 18 minutes. Serve warm or at room temperature.