Preheat oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, beat together cream cheese and sugar until smooth.

Unroll puff pastry and, if needed, use a rolling pin to gently roll out to a rectangle approximately 9x13 inches. Cut pastry into 8 rectangles.

Transfer the rectangles to the prepared baking sheet, leaving some space between. (You might need two baking sheets.) Using a paring knife, score a smaller rectangle inside each piece of dough, leaving a ½-inch border all around. Be careful to not cut all the way through the dough.

Spread about 2 tablespoons of the cream cheese mixture onto each smaller rectangle. Beat together egg and water, then use a pastry brush or paper towel to brush the egg wash on the uncovered pastry edges.

Bake for 12-15 minutes, until puffed and golden brown. Let cool slightly before serving.