In a mixing bowl, add the cream cheese and soften it up with a spatula or a mixing spoon.

Fold in the powdered sugar and then the vanilla extract. When they are evenly mixed into the cream cheese, set the bowl aside.

Put a thin layer of flour on a surface to keep the pastry dough from sticking. Lay out the pastry dough and flatten it out using a rolling pin.

Divide the puff pastry dough into nine evenly cut squares each, making a total of 18 small pastry sheets.

Cut out a smaller square in the middle of each pastry sheet making sure to keep two opposite corners of the inner square attached to the larger square so that the other two corners may be folded inward to create the pastry shape.

Place a spoonful of the cream cheese mixture in the middle of the pastry dough and top with fruit (sliced if too large), making sure the fruit and cheese do not flow over the edge.

Bake at 400 degrees Fahrenheit for 15 to 20 minutes. Cool and serve.