For that special treat, try this recipe for Exquisite White Chocolate Cream Filled Pastries
Defrost pastry according to package directions.
Preheat the oven to 400 degrees F.
Roll out half of the pastry on a lightly floured surface to a 1" thick rectangle 4 1/2" x 8".
Cut the pastry into 4 strips 2” wide.
Repeat with remaining half of pastry.
Place the pastry strips on a baking sheet lined with parchment paper and bake for 20 minutes or until puffed and golden; cool on a wire rack then slice in half lengthwise.
Place the white chocolate and 1/2 cup cream in a small saucepan over low heat, stirring until the chocolate is melted and blended with the cream. Stir in vanilla.
Transfer the mixture to a medium bowl and refrigerate 30 to 40 minutes until it is cool but not set, stirring occasionally.
With an electric mixer, whip remaining 3/4 cup cream until stiff peaks form then beat white chocolate mixture until thick and fluffy. Fold in whipped cream.
Spread a layer of the mixture on half of the pastry strips. Top with remaining strips.
A delicate, delicious dessert.