For the puff pastry pockets with salmon and cream cheese, first preheat the oven to 200 degrees. Let the puff pastry defrost a little.
Then cut the puff pastry into 4 rectangles. Place one piece of salmon on each puff pastry rectangle. Spread the cream cheese on the salmon fillets. Then fold the puff pastry over the salmon pieces and press firmly together at the edge.
Then make light cuts in the top of the puff pastry with a knife, but do not cut all the way through. Brush the puff pastry pocket with beaten egg yolk. Bake the puff pastry pockets with salmon and cream cheese for about 25 minutes at 200 degrees in the oven.