Begin by preheating your oven to 400° F.

Cut the puff pastry sheets into 3″ squares and set them on a parchment-lined baking sheet. Beat the egg until well blended, then brush it over the top with a pastry brush. Using a sharp, pointed tip knife, score a line about 1/4″ inside each of the squares. Don’t cut all the way through the pastry. They should look like they have a frame around them. Use a fork to poke inside the frame several times–this will help the centers stay flatter while the edges puff up. If your pastry has gotten warm while working with it, put the baking sheet in the refrigerator for about 20 minutes to let it chill.

While the pastry is chilling, make your cream cheese mixture. In a mixing bowl, use an electric mixer to beat the cream cheese, orange zest and sugar until it is smooth. Next, add the vanilla and the rest of the egg from the egg wash and mix until it’s all combined.

Remove the baking sheet from the refrigerator and place it in the oven for 10-12 minutes. The pastries will be puffy and just starting to turn a light golden brown color. Remove it from the oven and use a spoon to press down the centers inside of the scoring lines. 

Add about a tablespoon of the cream cheese mixture to the center of each pastry, spreading it into the corners with a spoon. Put the baking sheet back in the oven and bake for another 8-10 minutes. The cream cheese will be puffy but not browned and the pastry should be a deep golden color.

Remove the pastries from the oven and spoon some cranberry mixture over the top of each. 

These pastries are best eaten the day they’re made. However, if you’d like to make them ahead of time, bake them with the cream cheese centers then refrigerate. To serve them warm and freshen the pastry, pop them back in a 400° oven for 5-8 minutes, or until the pastry is looking warm and flaky again. Top with cranberries and enjoy!