Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, beat 8 ounces cream cheese, ¼ cup granulated sugar, and 1 teaspoon pure vanilla extract with an electric hand mixer until smooth. Cover and refrigerate if the mixture softens while you work with the pastry.

Keep one puff pastry sheet chilled in the refrigerator while you work with the other sheet.

Lightly flour a work surface. Unfold one thawed puff pastry sheet and, using a sharp knife or pizza cutter, cut it into 3 equal strips along the fold marks. Then cut each strip across the middle to make 6 even rectangles total.

Transfer the 6 rectangles to one of the prepared baking sheets, spacing them at least 1 inch apart so the edges can puff. If they do not all fit comfortably on one sheet, use the second prepared sheet.

Using a paring knife, lightly score a ½-inch border inside each rectangle: press the knife just enough to mark the dough without cutting all the way through. This will help the edges rise around the filling.

Place a slightly heaping tablespoon of the cream cheese mixture into the center of each scored rectangle, keeping the filling inside the scored border. Smooth lightly but do not spread to the edges.

Add 1 teaspoon Bonne Maman fruit preserves to the center of the cream cheese on each pastry, leaving the preserves in the center (do not spread).

Whisk together 1 large egg and 1 tablespoon water until combined. Use a pastry brush to apply the egg wash to the scored border of each pastry (avoid brushing egg over the filling).

Bake in the preheated oven for 16–18 minutes, or until the pastry is puffed and golden brown. Note: the centers may deflate slightly as the pastries cool.

While the first sheet bakes (or after it finishes), repeat steps 3–10 with the remaining puff pastry sheet and remaining filling.

Transfer baked pastries to a wire rack and allow them to cool completely.

In a medium bowl, whisk together ⅔ cup powdered sugar, 1 tablespoon milk, and ¼ teaspoon pure vanilla extract until smooth. If the glaze is too thick to drizzle, add additional milk ½ teaspoon at a time until it drips off a spoon but is not watery.

Drizzle the glaze over the cooled pastries. Allow the glaze to set and harden before serving.