Lay the 2 sheets of thawed puff pastry flat on a clean work surface. Use a sharp knife to cut each sheet into 6 rectangles, making 12 total rectangles.

Use the knife to score a ½ inch border around each rectangle, cutting only about halfway down into the dough.

Use a fork to prick several areas around the middle of each rectangle of pastry.

Place the pastries onto 1 large or 2 medium baking sheets, about 1 inch apart.

In a medium mixing bowl, use an electric mixer to beat together the cream cheese, granulated sugar, and 1 t of the vanilla extract.

Scoop the mixture onto the pastries and spread evenly over the center area, but not onto the ½ inch border.

In a small bowl, whisk together the egg and water.

Use a pastry brush to lightly brush the egg wash onto the ½ inch border of each pastry.

Bake the pastries at 400F for 18-20 minutes until the pastry is puffed up and golden brown.

Remove from the oven and transfer the pastries to a wire cooling rack.

While the pastries are still warm, add a dollop of lemon curd to the center of each pastry and spread out just enough to cover the cream cheese layer.

In a small bowl, whisk together the powdered sugar, heavy cream, and remaining ½ t vanilla extract.

Drizzle the frosting over the cooled pastries.