Place frozen puff pastry on the counter for 30 minutes to thaw.

While you wait for the pastry to thaw, make the chocolate ganache. Pour chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat until steaming. Pour hot cream over chocolate chips.

Let sit for 1 minute and 30 seconds. Stir gently until smooth. If any chocolate chunks remain, heat in the microwave for 15 second intervals. Stir well in between. Let sit for 2 hours at room temperature until 'pudding like' in texture.

In a small bowl, beat the cream cheese using a hand mixer. Beat on high for 1 minute. Add in sugar and beat again for 1 minute. Mix in vanilla.

Place frozen pastry sheets on a lightly floured surface. Use your fingers to push the seams together. Use a sharp knife and cut pastry into thirds. Cut along the seams for 3 long rectangles. Cut each rectangle in half to get 6 rectangles. Repeat with the other sheet.

Mix the egg and water together. Use a pastry brush and spread the egg wash around the edge of each rectangle.

Preheat oven to 400°F. Line two cookie sheets with parchment paper.

Place the rectangles on the cookie sheet. For each rectangle, use a sharp knife and cut another rectangle shape along each rectangle of pastry leaving a ½ inch edge. Don't cut all the way down. This gives the pastry the ability to rise around the filling.

Spoon 1 tablespoon of filling on each square. Spread the filling inside each 'box'. Place 1 sheet in the fridge and 1 in the freezer. Let the sheet in the freezer sit for 5 minutes before baking. This gets the butter in the pastry cold again.

Bake 1 sheet at a time for 17-20 minutes until the pastry is golden brown. Let cool completely and then bake the next sheet.

Spoon chocolate on top of the cream cheese filling once pastry is cool. Make sure some of the cream cheese is showing around the edges of the chocolate.