Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, beat together the cream cheese, granulated sugar, vanilla extract, lemon zest and salt until combined.

In a small bowl, whisk together the egg wash ingredients.  Set aside.

Roll the puff pastry out on a flat surface and cut the puff pastry evenly into 8 rectangles.

Place the puff pastry rectangles on the prepared baking sheet.

Use a fork to poke holes down the center of each rectangle making sure to leave an approximate 1/2 inch border around the edges of the puff pastry.

Fill a piping bag or ziplock bag with the cream cheese mixture and cut the tip off.

Pipe the cream cheese mixture onto each rectangle on top of the holes created with the forks.

Use a pastry brush to brush the egg wash on the outside edges of each rectangle.

Bake for 12-15 minutes until the pastries are golden brown and the edges start to puff up slightly.

Let the pastries cool on a wire rack and then they are ready to serve and enjoy!