01 -
Let the frozen puff pastry sit at room temperature for half an hour until it's pliable.
02 -
Add chocolate chips to a mixing bowl. Heat cream in a pan over low-medium heat till it begins steaming. Pour the hot cream over the chips, wait 90 seconds, and gently stir until smooth. If lumps remain, microwave for 15 seconds at a time, stirring in between. Leave it out for 2 hours until it thickens like pudding.
03 -
With a hand mixer, whip the cream cheese in a small bowl for a minute. Add the sugar and beat again until creamy. Stir in the vanilla extract.
04 -
Lay the thawed pastry on a floured surface. Seal any gaps by pinching with fingers. Slice each sheet into 3 long strips. Cut each strip in half, so every sheet yields 6 rectangles.
05 -
Whisk together the egg and water in a small bowl. Use a pastry brush to lightly coat the edges of each rectangle with the egg mixture.
06 -
Lay the pastry rectangles on baking sheets lined with parchment. Using a sharp knife, lightly press a smaller rectangle inside the larger one, leaving a ½-inch border. Don't cut through the dough—this lets the edges rise around the filling.
07 -
Put about 1 tablespoon of the prepared filling into the center of each pastry. Spread it within the scored rectangle.
08 -
Place one tray of prepared pastries in the freezer for 5 minutes. The other tray goes in the fridge. Chilling keeps the butter nice and firm.
09 -
Heat your oven to 400°F. Bake the first tray for 17 to 20 minutes until they're golden on top. Let them cool before you bake the second tray.
10 -
Once completely cool, drizzle the thickened ganache over the cream cheese filling. Leave a bit of the cream cheese exposed near the edges.