Preheat your oven to 350 Fahrenheit (180 degree Celsius).
Place your rolled out puff pastry sheet over a parchment paper and baking pan.
1 Piece Puff Pastry Sheet
Divide the pastry into six rectangles. It's ok if they are only approximately the same size.
Spread about 2 Teaspoons of the cream cheese over each rectangle. Spread it over the center and exclude the borders.
4 Tablespoon Cream Cheese
Add about 1 Tablespoon jam over each rectangle, over the cream cheese. Spread it out a bit, excluding again the borders.
6 Tablespoon Jam
Fold over each pastry to create a closed triangle shape. You can press the borders a bit together.
With a fork, press into the pastry along the border, so to seal the “pockets”.
Make a few cuts with a knife into the top of your sealed pastries. This will help the steam to release, and it reduces the chance of your pastry getting soggy during the baking process.
Break an egg into a bowl and scramble the raw egg.
1 Piece Egg
Brush the egg over your pastries. This will add a glossy shine to your cream cheese pastries.
Bake your pastries at 350 Fahrenheit (180 degree Celsius) for about 15 minutes or until they are golden brown. If they don't look cooked enough add another 2–3 minutes to your baking cycle.
Take out from the oven and leave to cool for 5 minutes. Enjoy your pastries warm or at room temperature.