Prepare the Puff Pastry: Take the sheet of puff pastry out of the freezer and place it on the counter. Let it sit for 30 minutes to thaw slightly. While the pastry is thawing, use a hand mixer to beat the cream cheese on high for 1 minute. Add in the sugar and beat again on high for 1 minute. Mix in the vanilla. Cut the strawberries into thin slices and place them in a bowl.

Mix the Strawberries: Once the pastry is thawed, mix cornstarch and sugar into the strawberries. Preheat the oven to 400°F (200°C). Lightly flour your counter and place the pastry down. Roll it out slightly until the seams are blended together.

Cut the Dough: Use a pizza cutter and cut the dough in half. Cut each half into thirds. Place these on a cookie sheet sprayed with baking non-stick spray. Use a sharp knife to score each rectangle with a ¼ inch border.

Add the Filling: Spoon 1 tablespoon of cream cheese mixture into the middle of each rectangle. Use the back of a spoon to spread it to the edge of the border. Delicately place strawberries on top of the cream cheese. There should be cream cheese poking through on the edges.

Egg Wash: Mix the egg and water, then brush the edges with the egg wash. Bake for 20-25 minutes. The pastry should be golden brown.

Lemon Icing: Mix the powdered sugar, lemon zest, and lemon juice. It should be smooth and pourable. Drizzle over the pastries and serve warm.