Preparation

• Pull the puff pastry to thaw at room temperature for about 30 - 45 minutes. Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper.
• In a mixing bowl, add the cleaned and sliced strawberries, sugar, and cornstarch. Mix to ensure all strawberries are coated. Let sit at room temperature for 15 minutes.
• In another bowl, mix the room temperature cream cheese until smooth. Combine with powdered sugar and vanilla extract until well combined. Adjust the flavor as needed.
• Unfold one sheet of puff pastry to form a square. Cut along the folded lines. Each of the long rectangles is cut in half to form six smaller rectangles. Score a border about ¼ inch from the edges.
• Smooth 1 tablespoon of cream cheese filling into the center of each puff pastry rectangle. Layer the fresh strawberries on top. Lightly brush the edges with the beaten egg and sprinkle with sugar if desired.
• If the puff pastry is warm or sticky, chill in the fridge for 15 - 20 minutes before baking. Bake for 20 - 25 minutes until golden brown.
• Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Top with warm strawberry jam and a dusting of powdered sugar. For a vanilla glaze, whisk powdered sugar with milk and vanilla extract, drizzle on top, and enjoy.