Open the puff pastry from the package and set it on your countertop for about 30 minutes.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
Unfold the pastry and cut into 3×2 inch rectangles.
Score about 1 cm all around the rectangle with a dinner knife. Do not cut through.
Brush the edges with egg wash and sprinkle with sugar.
Prick the inside of the rectangle with a fork so it will not puff up.
Bake for about 12-15 minutes. If the middle part still puffs up, just push it down with a spoon so that you will have a cavity to put in the cream cheese filling. Set aside.
Cream cheese and lemon filling
In a stand mixer bowl, mix together the cream cheese and powdered sugar.
Add lemon juice, lemon zest and vanilla extract. Mix again.
Put it in a piping bag and pipe it into the middle of the rectangle.