Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside.
Step 3: Unroll one sheet of thawed puff pastry onto a lightly floured surface. Gently roll it out slightly to smooth any creases. Cut the pastry into 6 equal squares.
Step 4: Place a dollop (about 1 tablespoon) of the cream cheese mixture into the center of each pastry square. Top the cream cheese with about 1 teaspoon of cranberry sauce.
Step 5: To form the blossoms, bring two opposite corners of each pastry square towards the center and pinch them together securely. Repeat with the other two opposite corners, pinching them together with the first set to create a small pocket in the center, leaving the filling partially exposed. You can also gently crimp the edges if desired for a more rustic look.
Step 6: Carefully transfer the formed blossoms to the prepared baking sheet. Repeat the process with the second sheet of puff pastry and remaining filling.
Step 7: Brush the exposed puff pastry edges of each blossom with the whisked egg wash.
Step 8: Bake for 20-25 minutes, or until the pastry is golden brown and puffed up. Baking time may vary depending on your oven.
Step 9: Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack. If desired, dust with powdered sugar before serving warm.