In a bowl, combine the ricotta cheese and carrot jam. Set the filling aside.

Defrost the puff pastry overnight in the refrigerator (or according to the package directions).

Unroll the defrosted puff pastry and place on a flat surface. Cut the pastry sheets in to equal squares.

Preheat oven to 400°F.

Place a tablespoon of the filling in the middle of each square. Brush the border of each pastry with egg wash.

Fold them to form a triangle and pinch the edges with your fingers.

Place the pastry triangles onto a parchment lined baking sheet. Brush the top of the pastries with egg wash.

Bake in the oven until top and bottom of pastries are golden, about 20-22 minutes.

Remove the stuffed pastries from the oven and cool completely on a wire rack.