Plum cream cheese pastries

Ingredients:
120ml cream cheese, softened at room temperature
2 tablespoons maple syrup, divided
1/2 tsp. vanilla extract
1 sheet puff pastry, thawed according to the package instructions
2-3 plums, pitted and sliced
1 tsp. fresh thyme leaves
Method:
- Pre-heat your oven to 220°C. Line a large baking sheet with parchment paper and set it aside.
- In a medium bowl, whisk the cream cheese with 1 tablespoon of the maple syrup and the vanilla extract until completely smooth. Set aside.
- Unfold the sheet of puff pastry and cut it into 6 rectangles. Place the rectangles on your parchment paper-line baking sheet and prick the surfaces all over with a fork. Divide the cream cheese mixture evenly between the rectangles and spread out, leaving a small border around the edge of each rectangle.
- Arrange the plum slices on top of the cream cheese mixture, overlapping them slightly (you’ll need 5-7 slices for each rectangle, depending on the size of your plums) and then sprinkle with fresh thyme leaves.
- Place in oven and bake for 22-24 minutes, rotating the baking sheet once halfway through. The pastries should be golden and puffed.
- Remove from oven and drizzle the pastries with the remaining maple syrup. Let rest for 5 minutes before serving.