Preheat your oven to 400 degrees. Be sure your puff pastry sheets have been thawed and your cream cheese is softened.

Start by using a hand mixer to blend your cream cheese with powdered sugar and vanilla extract until it's creamy, smooth, and spreadable but still thick. Cover with plastic and refrigerate until ready to use.

Dice your strawberries into small chunks, being sure to remove the stems.

Use a rolling pin to make an 11" square, then use a pizza cutter or sharp knife to cut into four equal-sized squares. Transfer to a parchment-lined baking sheet.

Whisk the egg with 1 tablespoon water until it's thoroughly beaten. Brush the eggwash lightly over each square. Gently fold over to create a triangle, being careful not to seal them closed. Brush the eggwash over the tops.

Place in the oven and bake for 18 minutes or until puffed up and golden brown. Allow them to cool fully.

Open the pastry up where it was previously folded (you may need a serrated knife in some areas). Use a piping bag or gallon zip-top bag with the corner snipped and fill it with a layer of cream cheese filling. Alternately, you can spread the filling inside with a butter knife.

Use a spoon to add a few tablespoons of diced strawberries on top the cream. Repeat with the remaining pastries.

Dust over powdered sugar using a sifter or small fine mesh strainer. Enjoy immediately.