Preheat oven to 400 degrees Farenheit.
Thaw pastry puff and place on a baking sheed. Slice the pastry puff into long rectangles or squares. You'll need to be able to fold half the dough on top.
Slice diagonally down one side of the pastry, making a neat design. Set aside.
Place the cream cheese, sugar, vanilla, and cornflour into a small bowl and beat until well combined and smooth.
Spoon the autumn olive curd onto the unscored half of the pasty
Spoon the cream cheese filling on top. It will be super thick and sticky and difficult to cover smoothly. Don't worry if it doesn't, but it's best if it covers the holes on the scored side.
Fold the scored side on top of the side with the filling and pinch the edges together.
Beat the egg and brush it on top of each pastry.
Place in the oven for 17-22 minutes. Will be golden and the filling bubbling when done.
