Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine 8 oz of softened cream cheese with ⅓ cup of granulated sugar and 1 tsp of vanilla extract, and blend until smooth.

In another bowl, mix 1 ½ cups of chopped rhubarb, ⅓ cup of granulated sugar, and 1 tbsp of cornstarch until the rhubarb is well-coated.

Roll out the thawed puff pastry sheet to about ¼ inch thickness and cut into squares or rectangles.

On each pastry piece, spread a spoonful of cream cheese mixture and top with rhubarb filling.

Shape the pastry by folding the edges and pinching them to seal.

Bake in the preheated oven for 20–25 minutes or until golden brown.

Let the pastries cool slightly on a wire rack before serving.