Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat.

On a lightly floured work surface, slightly roll out the puff pastry into a square. Cut the square into 3 strips horizontally, then cut 4 strips vertically to make little rectangles.

Beat together egg and water in a small bowl to form an egg wash.

In a small bowl, stir together jalapeño, cherry tomatoes, Monterey jack cheese, garlic powder, cayenne, salt and pepper.

Place 2 half slices of avocado on half of the rectangles. Top with a slice of cream cheese. Top this with a spoonful of the cherry tomato mixture.

Brush the edges of the pastry squares with the egg wash. Top each filled puff pastry slice with another, pinching the edges together to form a pop tart shape. Use a form to press the edges in and firmly seal.

Place on baking sheet and brush tops with egg wash.

Bake for 20 minutes. Serve warm.