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Preheat the oven to 400F, then line a large baking sheet with parchment paper.
On a flat surface spread the puff pastry and cut it into 6 equally sized squares or rectangles depending on the shape of your puff pastry. Place on the baking sheet.
In a medium bowl, cream the cream cheese, sugar, salt, and vanilla extract until smooth and creamy. Fill a piping bag with the cream cheese and cut the tip off about 2 centimeters in. Pipe a line in the center of each puff pastry rectangle making sure to leave about half an inch on each side.
In a small bowl, whisk the egg and water to make the egg wash. Dip a pastry brush in the egg wash, and brush the edges of the puff pastry.
Bake in the preheated oven for 15-16 minutes before pulling them out and letting them cool down on a cooling rack
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