• Preheat oven to 400℉ (205℃)

Cream Cheese Filling

• Place cream cheese, granulated sugar, egg and Baileys Irish Cream in a mixing bowl. Mix together until no lumps remain, scraping down sides of bowl as needed.
  4 ounces Cream Cheese, full fat, ⅛ cup Granulated Sugar, 1 Large Egg, 1 Tablespoon Baileys Irish Cream
• Add 2 drops of green food coloring, Mix well. Add more food coloring if a deeper green filling is desired. Transfer filling to a pastry bag and set aside.
  2 - 4 drops Green food coloring

Create Shamrocks

• Unfold defrosted puff pastry sheets and place on a lightly floured surface.
  2 Sheets Puff Pastry
• Using the shamrock cookie cutter, cut five shamrocks from each sheet of puff pastry (note: you may get more shamrocks based on the size of your cookie cutter).
• Pipe the cream cheese Baileys filling onto half of the shamrocks. Pipe the filling until it is approximately ¼" from the edge of the shamrocks. Be careful to not overfill or the filling may seep out during baking.
• Lightly whip an egg. Using a pastry brush, apply a bit of the egg to the edges of each pastry filled with cream.
  1 Large Egg, whipped lightly
• Carefully place another puff pastry shamrock over the filled shamrock. Lightly press the edges together. Use a fork around the edges to finish sealing the pastry.
• Use a pastry brush to lightly apply the whipped egg to the top of each pastry. Sprinkle lightly with granulated sugar.
  1 Tablespoon Granulated Sugar

Bake Shamrocks

• Place shamrocks on a baking sheet lined with parchment paper or a heat-resistant silicone mat.
• Bake for 12 - 14 minutes. Pastries will be golden brown and well risen. Remove from oven and allow to cool completely before serving (approximately 20 minutes).