Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

In a small bowl, mix together the strawberries and corn starch. Set aside.

On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces.With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.

In a bowl, stir together softened cream cheese, sugar, and vanilla and almond. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.

In the middle of the cream cheese, add a couple of spoonfuls of strawberries into the middle.

Using the egg wash mixture, brush it on the edges of each pastry. 

Bake for 18-20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.