Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Lightly flour your work surface to prevent the puff pastry from sticking.

Unroll the thawed puff pastry sheets and gently roll them out to smooth any creases.

Use a sharp knife or pizza cutter to divide each sheet into six equal squares.

For Sweet Pastries:

Spread a small dollop of cream cheese in the center of each square.

Top with a teaspoon of your favorite fruit preserve or a few chocolate chips.

For Savory Pastries:

Sprinkle shredded cheese and add a small amount of cooked bacon or sausage to the center.

Optionally, garnish with a pinch of fresh herbs for extra flavor.

Fold each pastry square into your desired shape:

Triangles: Fold diagonally and press the edges to seal.

Pinwheels: Make small cuts from the corners toward the center, then fold the edges inward.

Pockets: Fold into rectangles and press the edges closed.

Use a fork to crimp the edges and ensure the filling stays inside during baking.

Lightly brush the top of each pastry with the beaten egg to achieve a shiny, golden crust.

Place the pastries on the prepared baking sheet, leaving space between them for expansion.

Bake in the preheated oven for 12–15 minutes, or until the pastries are puffed and golden brown.

Let the pastries cool on a wire rack for a few minutes.

For sweet pastries, dust with powdered sugar or drizzle with a simple glaze.

For savory pastries, sprinkle with additional herbs if desired.