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Thaw the puff pastry overnight in the refrigerator or for a few hours on the counter.
Mix all the cheese filling ingredients together in a bowl.
Place one puff pastry sheet on a parchment lined baking sheet.
Using a rolling pin, gently roll it out slightly.
Spread the cheese filling evenly all the way to the edges.
Top with the second puff pastry sheet. No need to crimp!
Using a sharp knife, cut vertical lines down the pastry. Turn the pan slightly and cut diagonal lines across to create diamond shaped pieces.
Brush with beaten egg and sprinkle with your favorite toppings. Use one or alternate them for a beautiful finish.
Bake at 375°F (190°C) for about 45 minutes, until deeply golden and crisp. If the center needs more time, continue baking until fully cooked.
Let rest for 5 to 10 minutes, then recut along the lines if needed.