Preheat the oven to 350 degrees F.
Divide the cream cheese filling evenly among the pastry circles, about 3 tablespoons each. Using a pastry brush, coat the outer edges of the circles with some of the egg glaze. Using your fingers, fold up the edges of the circles from three directions simultaneously to meet in the center and form a triangular pocket around the cream cheese filling. Pinch the edges together where they meet so that they seal – they should resemble little triangular hats. Place the prepared pastries on a baking sheet and chill for 15 minutes or until firm.
Brush the tops of the pastries with some of the egg glaze and sprinkle with the remaining 2 tablespoons of sugar. Bake until golden brown, about 20 minutes. Don't panic if your pastries begin to open up when baking – the cheese filling will puff and then set. Transfer to a wire cooling rack to cool slightly before serving. Serve warm or at room temperature.
In a small mixing bowl, beat the cream cheese with an electric mixer until very smooth and creamy. Add the egg yolks, 1/3 cup of the sugar and the orange flower water and beat until smooth and thoroughly combined, about 3 minutes. Transfer the cream cheese mixture to the refrigerator and chill for at least 30 minutes.