1.Preheat oven to 180°C (160°C fan-forced). Grease two oven trays; line with baking paper.
2.Beat cream cheese, butter and caster sugar in a small bowl with an electric mixer until smooth. Stir in sifted flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
3.Roll dough between two sheets of baking paper until 3mm (⅛-inch) thick (don’t make the pastry any thicker or it will be hard to wrap later). Using the 6cm square cutter, cut shapes, re-rolling pastry scraps to cut as many squares as possible.
4.Place 5 pieces of turkish delight on each square; wrap corner to corner, pressing dough to seal. Place on trays.
5.Stir egg white, water and sugar together in a small bowl. Brush glaze over dough (not turkish delight). Bake wraps for 15 minutes or until light golden. Stand for 5 minutes before transferring to a wire rack to cool. Dust with sifted icing sugar to serve, if you like.
A trick to cutting turkish delight is to place it in the freezer for 15 minutes to firm up, then cut it with an oiled knife, making sure to oil the knife regularly. You need a 6cm (2½-inch) fluted square cutter, or alternatively use a 7cm (2¾ inch) fluted round cutter.