Preheat oven to 425 degrees.

In a mixing bowl, beat together cream cheese and cup of sugar until well combined and fluffy.

In a small bowl, whisk together egg and vanilla until bubbly. Pour this into the cream cheese mixture and then beat it together until it is smooth.

Fold in the lemon zest and juice. Set aside.

On a baking sheet lined with parchment paper, lay out 1 sheet of the pastry dough.

Spread 1/2 of the cream cheese filling over the top, leaving about 3/4 inch border around the edge.

Lay a second sheet over the top, and press the dges together.

Combine the remaining sugar and the cinnamon.

Brush the pastry with half of the melted butter, and then sprinkle it with half of the cinnamon-sugar.

Cut a 2 inch slit in the center with a sharp knife.

Bake for 20 minutes and cool to room temperature on a cooling rack.

Assemble the second pastry while the first is baking, and let it chill until the other one is finished. Bake as before.

Cut each into 9 squares to serve.

Enjoy!