Directions

1. Preheat the oven to 400°F/200°C.
2. In a bowl, mix the cream cheese with 1/3 cup of the granulated sugar until well combined. Set aside.
3. Sprinkle 1 tbsp. of flour on a cutting board and spread it around. Place one puff pastry sheet on top and unfold it.
4. Cut the dough into six even rectangles and transfer them to the Silicone Baking Sheet with Rim.
5. Add 1 tbsp. of the cream cheese mixture vertically to one side of each rectangle. Roll each rectangle closed, brushing a little water at the end of the pastry sheet to seal it. Pinch the sides closed. Repeat the process with the remaining puff pastry sheet and rectangles.
6. Refrigerate the rolled dough for at least 10 minutes.
7. Meanwhile, make the simple syrup: In a 2-cup microwave-safe pitcher, mix ½ cup of granulated sugar with the water. Cover and microwave in 30-second intervals until the sugar has fully dissolved. Let it cool.
8. Brush each rolled pastry with the simple syrup and sprinkle a little granulated sugar on top.
9. Bake for 15-20 minutes or until puffy and golden brown. Let cool for 5 minutes before serving at room temperature.