• Preheat your oven to 350° degrees. Prep 2 rimmed baking sheets with parchment paper.

Strawberry Layer

• Place your clean, diced strawberries into a bowl. Add the sugar and cornstarch and toss to coat. Let them sit while you work.
  

Puff Pastry

• Dust your work surface with some flour (I used a parchment paper). Open one of the sheets of puff pastry and place on floured surface. Dust the top of the puff pastry with some more flour. Then roll out the pastry dough gently just to smooth out the folded areas. You really aren't trying to make the area much bigger.
  
• Then use you cookie cutters to cut out your oval shapes. I used 3" oval cookie cutters. I was able to cut out 5 oval shapes per sheet of puff pastry.
• Move the cut out pieces to the parchment lined baking sheets. Then use the smaller oval cookie cutter and gently press into the center of each cut out. You are not wanting to press through the dough, only using this to create an outline so you know where to place the fillings.
  

Cream Cheese Filling

• In a bowl, place your softened cream cheese, sugar, and almond extract. Mix together with a spoon until smooth and creamy.
  

Assembling

• Take a teaspoon of the cream cheese filling and place it in the center of one of the oval pastries. Hold the edge of the pastry dough as you spread the filling into the center section. Repeat with the rest of the pastry pieces.
  
• Add 2 teaspoons of strawberries to the top of the cream cheese filling. Make sure to not take the berry juice at the bottom of the bowl. Repeat with the remaining pastries.
  
• In a small bowl whisk together the egg and water. Brush onto the edge of the pastry (just the puff pastry that's exposed).
• Bake in your preheated oven for 17-20 minutes, until the edges are golden brown. If you use a smaller or larger cookie cutter you will need to adjust your baking time.