Press ends to seal. Split pastry squares in half horizontally. Garnish with powdered sugar. Use a fork to prick the centers of the rectangles leaving 1 2 inch border unpriced around. Fill the center of each square with 1 2 teaspoon cream cheese mixture and 1 2 teaspoon strawberry jam.

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. Gently fold the other corner over making sure to keep the mixture inside and then crimp with a fork to seal. Spread your cream cheese mixture over the top of your puff pastry inside your cut lines. Dish with bottom pastry halves cut side up. Top the cream cheese mixture with a layer of sliced strawberries.

Meanwhile prepare the cheesecake filling by mixing together cream cheese sugar and heavy cream. Beat your egg and brush it on the sides of the puff pastry. Brush the braid with beaten egg and sprinkle sugar on top. One 8 ounce package cream cheese at room temperature. Spread cream cheese mixture into the center of rectangles and arrange strawberry.

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Fill a piping bag or zip top bag fitted with a round tip with the cream cheese mixture. Top the strawberries with the strawberry filling. Cut the sheet of puff pastry into 6 rectangles. Line an ungreased 13 in. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes.

Fold the top and bottom parts of the dough over the filling. 2 tablespoons sour cream 1 3 cup granulated sugar 1 egg one 17 3 ounce package frozen puff pastry thawed. Gently remove the foil tubes. Split each pastry into 2 layers making 12 in all. Evenly divide the cream cheese mixture between each of the bottom layers and spread with the back of a spoon or a knife.

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. Top with the top pastry layer. Cool completely to a. Let cool to room temperature. Bake for 15 18 minutes until golden brown.

Pipe the cream cheese filling into the pastry tubes. Brush the edges with beaten egg. Beat in the confectioners sugar and malted milk powder until smooth. Add cream cheese and vanilla. For a prettier presentation using a pastry bag you can pipe the fillings one on top of the other.

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Fold the diagonal strips of dough over the filling alternating sides until all loaf is braided. Fold in whipped cream. Spread with 3 1 2 cups strawberry cream. Fold the diagonal strips of dough over the filling alternating sides until all loaf is braided. Pipe the cream cheese filling into the pastry tubes.

Spread with 3 1 2 cups strawberry cream. 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. 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. Meanwhile prepare the cheesecake filling by mixing together cream cheese sugar and heavy cream.

Fold in whipped cream. 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. Press ends to seal.