Put frozen strawberries directly into a small pot over medium heat. Cook down into a liquid which should take about 10 minutes. Stir frequently to ensure it does not burn around the edges.

Add 1 teaspoon of sugar and mix until incorporated.

In a separate bowl, mix 1 teaspoon cornstarch into 4 teaspoons water, mix until smooth.

Pour the cornstarch mixture into the fruit mixture and let it gently boil for 2 minutes to thicken. Once thickened, take off the heat and let the fruit puree come to room temperature.

In a separate bowl, mix with a spoon softened cream cheese, sugar and vanilla extract until smooth. You could do this in a mixer or a food processor but neither are really necessary.

Pre heat the oven to 375°F Convection setting (400°F Standard)

Ensure your puff pastry is defrosted but still cold. (Leave in fridge overnight or on the counter for about 1 hour.)

Unroll the sheet of pastry, with a rolling pin gently roll over the full sheet of dough to smooth out any pre-made seams. You can also use your fingers to pinch together the seams and then squish down with your thumb. You will now have 1 continuous sheet of dough.

With a pizza cutter, or a knife, cut the sheet in half lengthwise and then into thirds the other way, you will now have 6 equally sized rectangles.

Gently- so you don’t cut all the way through- trace a rectangle a few centimeters inside the edge of each rectangle, making a frame.

Using a pastry brush or the back of a spoon, brush on the egg wash on just the frame of each pastry.

Spoon equally divided portions of the sweetened cream cheese onto each pastry. Using the back of the spoon, spread it evenly out to the edge of the egg wash, not overlapping the egg.

Spoon equally divided portions of the strawberry puree on top of the cream cheese. As you spread the strawberry don’t go all the way to the edge of the cream cheese, you want a bit of a boarder of cream cheese on the outside so some bites have just cream cheese and some have both fruit & cheese.

Bake at 400°F (375° F Convection) for 20 minutes until the edges are golden brown and the bottom is evenly browned.

Store at room temperature for up to 2 days