Thaw the puff pastry overnight in the refrigerator.

Prepare the cheese filling by combining the vegan cream cheese with the sifted confectioners sugar & cornstarch gently with a spatula in a medium sized mixing bowl.

Add the melted vegan butter & the vanilla extract & fold together until smooth.

Prepare a standard sized loaf pan with plastic wrap to line it & spoon the cheese filling into that.

Freeze for about an hour or up to 2 but not longer since you do not want a solid block, just frozen enough to handle & it is not soupy.

Preheat the oven to 400°F~ if you have a convection oven setting it is a good idea to use that.

Roll the puff pastry on a piece of parchment paper on a half sheet pan slightly to make it about ½" longer & wider then cut 6 strips in a diagonal on each side flap of the dough.

Next spoon the ½ cup of the toasted cake crumbs in the center of the dough.

Place the semi frozen cheese filling on top of that & then fold up the sides of the cut dough strips in a criss-cross fashion.

Brush the entire top of the dough with the plant milk & sugar wash & sprinkle lightly with more granulated sugar & bake immediately in the preheated 400F oven for approximately 40 minutes.

Watch closely to make sure the dough does not burn on the top. You can cover loosely with a piece of foil to prevent over browning.

The cheese filling may look slightly jiggly, but it will set as it cools.

Cool before cutting & serve with optional berry compote.

To make the berry compote combine the sugar, berries & water together in a small sauce pot & cook over high heat stirring occasionally until it boils & the berries begin to pop.

Remove from heat, the compote will thicken as it cools.