1 large sheet puffed pastry, thawed
On half the squares, place a dollop of avocado, then cream cheese, then salsa and cilantro. Season with salt and pepper. Use the remaining squares as the tops and place over the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking.
In a small bowl beat an egg with a fork and apply an eggwash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.
Remove from the oven and serve. Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving. Or, store extras in an airtight container on the counter top for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.
I served these with extra salsa on the side for dipping.