Preheat your oven to 400 degrees.
Cut the puff pastry sheet into 6 equally sized rectangles. Score the edge of the pastry dough with a knife, leaving a 1/4″ rim around the outside. Using a fork, prick holes in the inside of the scored line. (See pictures in blog post)
Bake in the oven for 8 minutes. Remove. Using the back of a spoon, press down the center of the pastry. Where you scored it earlier will allow it to sink down while the edges remain risen – creating a pocket.
Divide the apple pie filling evenly between the puff pastry rectangles. Bake for another 8-10 minutes. Cool on a wire rack.
Meanwhile, beat together the cream cheese, powdered sugar, milk, & vanilla together until creamy. Add more milk if it’s needed. It should be able to be drizzled easily.
After the pastries have cooled for 5 minutes, drizzle with the cream cheese glaze. Serve.
