15×12 inches sheet of Puff Pastry
½ package Cream Cheese
¾ cup well drained Ricotta cheese
1 egg
â…“-1/2 cup sugar
1 tsp. vanilla extract
Apricot Jam (or any thick jam)
Egg Wash
1 egg
1 T. water
¼ – ⅓ cup sugar

Mix cream cheese with sugar, until smooth. Add fresh cheese, egg & vanilla extract. Stir everything until well combined. Cut frozen puff pastry into 3 in x 3 in squares. Put 1 full tablespoon of cheese filling right in the middle. Top with 1 teaspoon of jam. Place in the freezer until the filling is well frozen. About 1-2 hours. When ready to serve, heat oven to 400F. To make the egg wash – whisk the egg & water. Brush the sides of the pastry with the egg wash. Sprinkle sides of each pastry with about 1 teaspoon of sugar. Work quickly so the pastries do not thaw. Transfer squares to a baking sheet lined with parchment paper, placing them 1 inch apart. Bake for 15+ minutes, until tops and bottoms are golden in color. If the tops are browned but the bottoms have not baked through, put on lower rack and cover the top with foil, until the bottoms bake through. Allow to slightly cool and serve right away.