Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.

In a small bowl, beat the cream cheese, butter, sugar, and vanilla sugar until smooth.

Transfer the pastry squares, one at a time, onto the prepared baking sheet.

Spread about a spoonful of cheese mixture down the center of the square, then place a chocolate bar on top of the cheese.

Slice diagonal cuts, about 1/2 inch apart, on both sides of the square. You should end up with eight to 10 cuts on either side.

Fold the diagonal strips of dough over the chocolate and cheese, alternating sides in a criss-cross until all of it is braided. Press ends together to seal. Repeat for the rest of the pastry squares.

Brush the braids with beaten egg and sprinkle sugar on top.

Bake for 20-25 minutes, until puffed and golden brown.

Whisk the confectioners’ sugar and milk until smooth. Gradually add another tablespoon of milk to thin out if necessary.

Drizzle icing over the braids and garnish with crushed pistachios. Serve warm.