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In a medium pan, melt the butter over medium heat.
Add the cubed apples, brown sugar, cinnamon, and a pinch of salt. Cook until the apples soften, about 10 minutes.
Stir in the vanilla extract, lemon juice, cornstarch, and water. Continue cooking until the mixture thickens, about 2 minutes.
Remove from heat and let the apple mixture cool.
In a bowl, mix the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Combine all ingredients together until crumbly mixture
Roll out the puff pastry sheets and cut 6 rectangles from one sheet and carefully score smaller rectangles inside (not cutting all the way through) This will help keep the center from rising too much during baking.
Spoon about 1 tablespoon of the cream cheese filling into the center of each scored circle.
Top the cream cheese mixture with a spoonful of the cooled apple filling.
Whisk an egg and brush the outer edges of the pastry with the egg wash.
Sprinkle on your crumble.
Bake at 400 degrees for 15min.