Cooking Directions

• Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.
• Unfold the pastry sheet on a lightly floured surface.  Stir the granulated sugar and cinnamon in a small bowl.  Sprinkle the sugar mixture over the pastry sheet.  Roll the pastry sheet into an 11-inch square.  Place the pastry onto a baking sheet. Brush with the egg mixture.
• Bake for 15 minutes or until the pastry is golden brown.  Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastry into 2 layers.
• Beat the heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form.
• Beat the mascarpone cheese, cream cheese, confectioners' sugar, vanilla extract, rum extract and nutmeg in a medium bowl with an electric mixer on medium-high speed until the mixture is smooth.   Fold the whipped cream into the cheese mixture.
• Spread the cheese mixture on the bottom pastry layer. Sprinkle with the cranberries and crushed cookies.  Top with the top pastry layer.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 tablespoon sugar
• 0.5 teaspoon ground cinnamon
• 1 egg
• 1 tablespoon water
• 1 cup heavy cream
• 8 ounces (1 container) mascarponecheese, softened
• 1 package (8 ounces) cream cheese, softened
• 0.5 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoon rum extract
• 0.25 teaspoon freshly grated nutmeg
• 1 cup sweetened dried cranberries
• 6 gingersnap cookie, crushed (about 1/4 cup)