Preheat oven to 400° F. Unfold pastry sheets onto a lightly floured surface. Cut each into 9 three-inch squares.
Using a sharp knife, lightly score ½-inch in from edges to create an inner square. Poke centers multiple times with a fork. Lightly brush tops with egg.
Place pastry square on a parchment lined baking sheet one inch apart, bake 10 minutes. Remove from oven and flatten centers with the back of a spoon.
Bake 5-8 minute more until golden brown. Remove from oven and press centers down one more time to create pockets.
In a medium bowl, stir together cream cheese and remaining ingredients until combined. Spoon about 1 tablespoon into each puff pastry center.
Garnish with additional green onion slices and serve immediately.
Notes
You can make the filling in advance and store it in the fridge
Leftovers will keep in the fridge for around 3 days
You can also make the pastry squares in advance so they are ready to assemble when you need them
Parsley can be replaced with basil or chives (if using chives omit the green onions)
If you want to use a different cheese go for a good melting one with a strong flavor