Maple-Glazed Breakfast Apple Tarts

In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
Peel, halve, and core apples and cut into 1/4-inch slices.
In a bowl toss apples with 2 tablespoons granulated sugar.
Preheat oven to 375F.
On a lightly floured surface roll 1 sheet puff pastry into a 15- by 11-inch rectangle.
From a long side, cut four 1/3-inch-wide strips.
From a short side, cut two 1/3-inch-wide strips.
Set pastry strips aside.
Halve lengthwise what remains of rectangle and put halves on a baking sheet.
Just inside pastry rectangles' edges, brush 1/3-inch-wide borders of egg wash, reserving remaining egg wash.
Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit.
Spread cream-cheese mixture inside borders on rectangles and top with apples.
On a lightly floured surface roll remaining puff-pastry sheet into a 14- by 10-inch rectangle and halve lengthwise.
Cut several 2 1/2-inch diagonal slits down middle of each rectangle (do not cut within 1 inch of edges).
Brush pastry borders of apple-topped tarts with some remaining egg wash and top each with 1 pastry rectangle.
Press edges gently but firmly together to seal.
Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar.
Bake tarts in middle of oven 30 minutes, or until puffed and golden.
In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup.
Brush hot syrup glaze over warm tarts.
Serve tarts warm or at room temperature.