Leave the cream cheese outside the fridge to soften for a while and mix with 4 tbsp powdered sugar and the egg white. Prepare the pouches according to the instructions, stuffing them with 1 tsp from the cheese mixture and 1 tsp jam. Place the pouches in order in a shallow baking pan and bake in a preheated oven at 180˚C for 20 min. Once baked, sprinkle with rosewater and the remaining powdered sugar.
For the purses:
Open the puff pastry sheets on the kitchen worktop and carve each one into 4 parts, horizontally and vertically.

Spread the stuffing on the center of each pastry piece.

Hold the 4 edges of each sheet, fold them towards the center and press them so that they get stuck together.