Thaw the frozen puff pastry sheets for about 30 minutes until fully softened.

In a small saucepan, heat heavy cream until steaming, then pour it over chocolate chips and let sit for 1.5 minutes before stirring until smooth.

Beat the cream cheese in a mixing bowl until smooth, then mix in sugar and vanilla until fluffy.

Roll out the thawed puff pastry and cut into 12 rectangles.

Whisk together the egg and water, then brush around the edges of each pastry rectangle.

Cut a thin border on the inside of smaller pastry rectangles and fill with cream cheese filling.

Preheat oven to 400°F. Bake the pastries for 17 to 20 minutes until golden brown.

After cooling, spread the chocolate ganache over the center of each pastry.