Sigh. I do this all of the time. I get too impatient to let the puff pastry thaw out properly, and when I go to unfold it, it cracks at the seam. But, really, it isn't a big deal. All you need to do, is unfold it the rest of the way, and once it is pliable, just pinch the seams back together, and proceed as directed!
My neighbor's mom keeps chickens, and when she has leftovers, I'm lucky enough to get them! Look at those yolks!
So, now that the pastry is all ready, let’s work on the filling! Cream the cream cheese and the sugar together, then gently mix in the egg yolks, salt, vanilla and lemon zest; make sure you don't whip it. Just mix it until it just comes together. At this point, I put mine into a zip top bag, so its easier to put it where I want, on the pastries.
Squirt about a tablespoon and a half into each pastry.
Fold one half of the square up, and brush with the egg wash.
Fold the other half of the pastry over and move it to the waiting baking sheet.
After 20 minutes, this is what you are blessed with.
Look at all of that puffed up puffery.