8 ounces cream cheese
2 egg yolks
1/3 cup plus 2 tablespoons sugar
1 teaspoon orange flower water
1 pound frozen puff pastry, thawed but refrigerated
1 egg yolk beaten with 1 teaspoon cold water, for glazing
puff pastry sheet
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.