Thaw the puff pastry per the instructions on the back of the package. Lightly flour a Tovolo Pastry Mat, and roll the puff pastry a little thinner than the way it comes – this is mostly to even out where the folds in the dough are. Then place a dinner plate on top of the 2 squares and using a Tovolo Scoop & Spread (or a non metal blade), cut around the outside of the dinner plate creating 2 round pieces of puff pastry.
Place first round on a Tovolo Silicone Baking Mat on a cookie sheet. Spread with Apricot jam to all but 1-inch from edge. Repeat with the Cream Cheese Filling. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.
Remove glass. Place finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry. Bake for 30 to 35 minutes, until golden brown all over.