Start by dicing fresh rhubarb and tossing it with sugar in a medium bowl. Let the mixture sit for at least 10 minutes.

Preheat your oven to 375°F (190°C). In a large mixing bowl, beat softened cream cheese, an egg, vanilla extract, and all-purpose flour together until creamy and smooth.

Roll out your thawed puff pastry on a lightly floured surface until it’s about 1/8 inch thick. Cut the pastry into rectangles and spread a layer of cream cheese filling onto each piece.

Fold the pastry over the filling, sealing the edges carefully. Cut the folded pastry into strips and twist each strip a few times.

Bake the twists in the preheated oven for 20-25 minutes, or until golden brown.

Once cooled for a few minutes, serve warm, either plain or with a light dusting of powdered sugar.