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Thaw puff pastry (overnight in the fridge or a few hours on the counter).
Mix all cheese filling ingredients in a bowl.
Place one sheet of puff pastry on a parchment-lined baking sheet.
Using a rolling pin, slightly roll out the dough
Spread the filling all the way to the edges.
Top with the second pastry sheet (no need to crimp!).
Use a sharp knife to cut vertical lines going down, then tilt the pan and cut diagonal lines.
Brush with beaten egg. Sprinkle toppings — go wild or alternate for a stunning look.
Bake at 375°F (190°C) for ~45 min, until golden and crisp. Add more time if center isn’t done.
Let it rest 5–10 min, then re-cut if needed.