Line two large baking sheets with parchment paper. Heat oven to 400 degrees F.

Mix half of a container of Rondelé Garlic & Herbs with 1/3 cup shredded Président Manchego cheese and chopped bacon in a small mixing bowl. Set aside. In a small prep bowl, beat 1 egg and add 1 tablespoon cold water and mix.

Take the thawed puff pastry sheet and place on a clean surface, such as a cutting board. Unfold and cut into nine squares. Add 1/2 tablespoon cheese mixture and 1/2 teaspoon of marmalade to the middle of each square.

For each square, fold up the opposite corners to meet and then fold over once and pinch, take the other two opposite corners and do the same thing. Repeat for each square.

To make the remaining puffs, do repeat steps 3 and 4 for the other puff pastry sheet.

Brush puffs with egg wash and bake for 17 to 18 minutes at 400 degrees F. If any, puffs open up, carefully pinch the corners closed. Allow to cool for a few minutes before serving.