• Preheat oven to 400°

Cream Cheese Filling

• Add cream cheese, granulated sugar, egg and Baileys Irish Cream to a bowl. Mix until no lumps remain.
• 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.

Create Shamrocks

• Unfold defrosted puff pastry sheets and place on a lightly floured surface.
• 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.
• 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.

Bake Shamrocks

• Place shamrocks on a baking sheet lined with parchment paper or a heat-resistant silicon 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).