1 lb. Pepperidge Farm pastry sheets
2 (8 oz.) cream cheese
1 c. sugar
2 eggs
1 tsp. vanilla
Powdered sugar

Preheat oven to 375 degrees. Defrost pastry sheets for 20 minutes. Cream cheese and sugar; add eggs and vanilla until smooth. Chill mixture.

Roll out pastry and cut into small squares. Place squares into muffin pans and place top of mixture into square. Pinch ends of square to center. Bake at 375 degrees for 20 minutes. Sprinkle with powdered sugar. Makes 18 servings.