Prep the pastry: Heat oven to 400°F (200°C). Line a baking sheet with parchment. Unfold puff pastry and lightly score a 1/2-inch border around the edges. Don’t cut all the way through.

Brush and bake: Brush the border with beaten egg and sprinkle the whole sheet with sugar. Use a fork to prick the center to prevent excessive puffing. Bake 14–18 minutes, until golden and crisp.

Deflate gently: If the center puffs a lot, press it down gently with the back of a spoon while it’s warm, keeping the border intact.

Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to soft peaks, then fold it into the cream cheese until fluffy.

Cool the base: Let the pastry cool completely so the cream doesn’t melt.

Assemble: Spread the cream evenly in the center, leaving the crisp border exposed. Top with berries, sliced fruit, or chocolate shavings.

Add shine (optional): Brush fruit with the apricot glaze or drizzle melted chocolate over the top.

Chill briefly: Refrigerate 15–20 minutes to set the cream. Slice and serve.