Begin by dicing fresh rhubarb stalks into small pieces, then toss them with sugar in a medium bowl. Allow the mixture to sit for 10 to 15 minutes, then drain any excess liquid.

In a mixing bowl, beat softened cream cheese with egg, vanilla extract, and flour until smooth and creamy. Add milk if needed for consistency.

Roll out the puff pastry on a floured surface to about 1/8 inch thick.

Spread the cream cheese filling evenly on half of the pastry, layer with macerated rhubarb, fold the other half over, and cut into 1-inch strips. Twist each strip and place on a lined baking sheet.

Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes until golden brown.

Remove from the oven and let cool for a few minutes before serving warm.