Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Unfold thawed puff pastry sheets on a lightly floured surface and roll each sheet into a 10×10-inch square.

In a medium bowl, combine sharp cheddar, cream cheese, and grated Parmesan until smooth.

Add chopped parsley, thyme leaves, and garlic powder to the cheese mixture and fold gently.

Cut pastry into 16 squares, spoon a heaping teaspoon of filling onto each square, and brush edges with egg wash.

Fold each square into a triangle or rectangle, pressing edges with a fork and brushing the top with egg wash.

Arrange puffs on prepared sheet, 1-inch apart. Bake for 15–18 minutes until golden brown.