Adjust two oven racks to middle position. Preheat oven to 425℉. Line two baking sheets with parchment paper. 

Prepare the Dough. Roll the puff pastry into a 12x12-inch square. Cut each piece into into 9 squares. Place onto the prepared baking sheets and set aside.

Prepare the Filling. Cut the cold cream cheese into 18 slices. Cut the cranberry sauce in half. Then cut into 18 small slices.

Fill the Pies. Place a piece of cream cheese and a piece of cranberry sauce onto half of the square, leaving a small border around the edge for sealing. 

Brush the edge of the pastry with the whisked egg.

Fold the pastry closed around the cream cheese and cranberry, like a book. Pinch the edges of the puff pastry together. Crimp the edges together with a fork. Brush with the whisked egg. Using a sharp knife, cut a small "x" into the top of each pie. This allows steam to escape. 

Sprinkle the top of each pie with granulated sugar. 

Bake Pies. Bake until the pies are golden brown, about 16 minutes.

Remove and allow to cool for at least 10 minutes before serving. Filling will be hot. 

Store, wrapped, at room temperature for up to four days.