• Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.
• In a small bowl, whisk egg and water together until combined. Set aside.

Make The Pasty

• Cut each pastry sheet into 8 strips.
• Take two strips of puff pastry and pinch the ends together making one long strip. Twist the strips until it forms a sort of braided piece.
• Place one end of the long, twisted strip down onto the prepared baking sheet and wrap the dough around it, starting in the center and creating a pinwheel base.
• Using a fork and poke the center 4-5 times.

For the Cream Cheese Filling

• In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
• Add egg yolk, sugar, vanilla, lemon juice, and beat for 2 more minutes.
• Add a spoonful of cream cheese mixture to the center of each pastry followed by a spoonful of lemon filling.
• Brush each pastry with the prepared egg wash.
• Bake for 23-25 minutes, or until golden brown.
• Remove from oven and let cool

For the Glaze Drizzle

• While the pastries are cooling, mix powdered sugar, lemon juice and vanilla together.
• Drizzle each pastry with lemon glaze when cool and enjoy.