I was asked for the recipe for the Cuban pastries. They are ridiculously easy! Buy a package of Pepperidge Farm puff pastry sheets. Thaw them over night in the fridge. Each sheet is folded in thirds. I cut each sheet into six squares and then each square in half. Each sheet makes a dozen. Cut an 8 oz brick of cream cheese into 24 pieces. Place a chunk of cheese on the end of each rectangle of puff pasty and roll it up. Set seam side down on a parchment lined cookie sheet. Mix 1/4 c granulated sugar with 2 tbsp water and brush over the tops of each pastry roll. Then sprinkle with extra white sugar. Bake for 25 minutes at 375F or until golden in color. Viola! Let them sit for 10 minutes before trying to eat them unless you have a tongue made of asbestos.