In a large bowl, beat together the cream cheese,
confectioners’ sugar, egg yolk, salt and vanilla until smooth. Spoon the
mixture into a pastry bag or a plastic bag.
On a lightly floured surface, roll the dough out into a 12
square. Trim edges if needed for a straight edge. Cut the dough into nine
4-inch squares and transfer to parchment or silpat lined baking sheets. Brush
the corners of each square with beaten egg, and fold down each corner into the
center of the square.
Cut the tip off the filled pastry bag or plastic bag about a
half inch from the corner. Pipe a circle of cheese filling onto the center of
each square.
Brush the top of the dough with the remaining beaten egg.
Bake for 12-15 minutes or until pastries are puffed and
golden brown.
