Unroll 1 pastry sheet on lightly floured surface. Roll out to 12x10-inch rectangle; cut lengthwise in half to form 2 (12x5-inch) rectangles. Spread half the cream cheese mixture onto 1 pastry piece; cover with remaining pastry piece. Cut crosswise into 24 (1/2-inch-wide) strips. Twist each pastry strip, then place on prepared baking sheet. Repeat with remaining pastry sheet and remaining cream cheese mixture.