Beat your egg and brush it on the sides of the puff pastry. Gently fold the other corner over making sure to keep the mixture inside and then crimp with a fork to seal. Pipe the cream cheese filling into the pastry tubes. Cool completely to a. Spread cream cheese mixture down into the center and arrange strawberry slices on top.

Let cool to room temperature. Press ends to seal. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Brush the braid with beaten egg and sprinkle sugar on top. Evenly divide the cream cheese mixture between each of the bottom layers and spread with the back of a spoon or a knife.

Dish with bottom pastry halves cut side up. Spread cream cheese mixture into the center of rectangles and arrange strawberry. Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry making sure to spoon the mixture closer towards one corner. Use a fork to prick the centers of the rectangles leaving 1 2 inch border unpriced around. Fold the diagonal strips of dough over the filling alternating sides until all loaf is braided.

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Slice each puff pastry rectangle in half lengthwise and spread a layer of the cheesecake filling topped with a layer of fresh strawberries and a spoonful of the strawberry sauce. Garnish with powdered sugar. Fill the center of each square with 1 2 teaspoon cream cheese mixture and 1 2 teaspoon strawberry jam. Add cream cheese and vanilla. Fold the top and bottom parts of the dough over the filling.

Fill a piping bag or zip top bag fitted with a round tip with the cream cheese mixture. Split each pastry into 2 layers making 12 in all. Stir in the puree. Spread with 3 1 2 cups strawberry cream. 2 tablespoons sour cream 1 3 cup granulated sugar 1 egg one 17 3 ounce package frozen puff pastry thawed.

Bake for 15 18 minutes until golden brown. Meanwhile prepare the cheesecake filling by mixing together cream cheese sugar and heavy cream. Brush the edges with beaten egg. Top the strawberries with the strawberry filling. Split pastry squares in half horizontally.

For a prettier presentation using a pastry bag you can pipe the fillings one on top of the other. Gently remove the foil tubes. One 8 ounce package cream cheese at room temperature. Line an ungreased 13 in. Place your slices of strawberry on top of your cream cheese in rows of about 3.

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Beat in the confectioners sugar and malted milk powder until smooth. Cut the sheet of puff pastry into 6 rectangles. Top the cream cheese mixture with a layer of sliced strawberries. Beat in the confectioners sugar and malted milk powder until smooth. For a prettier presentation using a pastry bag you can pipe the fillings one on top of the other.

Top the cream cheese mixture with a layer of sliced strawberries. Bake for 15 18 minutes until golden brown. Fill a piping bag or zip top bag fitted with a round tip with the cream cheese mixture. Slice each puff pastry rectangle in half lengthwise and spread a layer of the cheesecake filling topped with a layer of fresh strawberries and a spoonful of the strawberry sauce. Dish with bottom pastry halves cut side up.

Cut the sheet of puff pastry into 6 rectangles. Let cool to room temperature. Beat your egg and brush it on the sides of the puff pastry.