Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Place puff pastry squares on the baking sheets. Slice six squares diagonally into two triangles each, creating 12 triangles total.
For the remaining 12 squares, you can leave them whole or cut them to fit your serving dishes. I used round cups to serve this dessert, so I cut circles out of my 12 squares with a round cookie cutter.
Brush all pastry shapes with egg and sprinkle with sugar, cinnamon, and cocoa powder.
Bake 20 minutes or until golden. Store in a cool, dry place so they do not become soggy.
In the bowl of an electric mixer, beat heavy cream or coconut cream until stiff peaks form, slowly adding confectioners’ sugar.
Add cream cheese and mix to combine.
Place a round or square piece of baked pastry in the bottom of each glass dessert cup.
Using a piping bag fitted with a large tip, pipe cream on top of pastry.
Sprinkle with cinnamon and garnish with a pastry triangle.
These freeze very well. Remove from freezer a few hours before serving.