Strawberry Flaky Puff Pastry

Preheat the oven to 400°F. Ensure the puff pastry sheets are thawed and the cream cheese is softened.

Using a hand mixer, blend cream cheese with powdered sugar and vanilla extract until smooth and spreadable. Cover with plastic wrap and refrigerate until needed.

Dice strawberries into small pieces, removing the stems.

Roll puff pastry with a rolling pin into an 11″ square. Cut into four equal squares using a pizza cutter or sharp knife, and transfer to a parchment-lined baking sheet.

Whisk egg with 1 tablespoon of water until well combined. Lightly brush the egg wash over each pastry square.

Gently fold each square into a triangle without sealing the edges. Brush the tops with egg wash.

Bake in the preheated oven for 18 minutes or until the pastries are puffed and golden brown. Let them cool completely.

Open each pastry triangle where it was folded, using a serrated knife if necessary. Fill with a layer of cream cheese filling using a piping bag or butter knife.

Add a few tablespoons of diced strawberries over the cream cheese filling in each pastry. Dust with powdered sugar using a sifter and serve immediately.