The Preheat oven to 375°F (190°C). Line a baking tray with baking paper.In a bowl, mix the softened butter, granulated sugar and vanilla extract. Mix until smooth and well blended.
Roll out a sheet of puff pastry on a lightly floured surface into a rectangle.
Spread half of the butter mixture evenly over the surface of the puff pastry sheet.
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Starting on one long side, roll the puff pastry sheet tightly into a log, similar to rolling a cinnamon roll.Repeat the process with the second sheet of puff pastry and the remaining butter mixture.
Place both rolls seam side down on the prepared baking sheet, leaving space between them.
Brush the top of the muffins with the beaten egg, making sure they are evenly coated.
Using a sharp knife, make diagonal cuts across the top of each roll, creating a crisscross pattern.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed up.Remove the bread from the oven and let it cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
After cooling, cut the buttered puff pastry bread into thick slices and serve.
Optionally, you can sprinkle the slices with powdered sugar before serving for extra sweetness.
Optional variations:
