Preheat oven to 375° and spray a baking sheet(s) with non stick spray or line baking sheets with parchment paper. Set aside.
In a small bowl mix corn starch and water together.
In a medium saucepan, add strawberries and sugar.
Heat over low heat until sugar has melted then add corn starch mixture. stir until strawberry sauce has thickened then remove from heat and let cool.
In a medium bowl, beat cream cheese until smooth, about 2 minutes.
Add sugar, lemon juice and vanilla, beat for another minute or two.
Gently roll puff pastry a few times until square on a lightly floured surface.
Spoon half of the cream cheese mixture down the center of each puff pastry leaving about 1½ inch free from filling at each end.
Once strawberry mixture has cooled, add about three heaping tablespoons of mixture on top of the cream cheese filling, gently spread, then repeat with the other puff pastry.
See above photo: cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out.
Next cut off the top and bottom side pieces at an angle (see above photo) and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.
Once the ends have been secured, start folding each piece over each other like a braid and secure.
Brush egg wash over both pastries and bake for 25-30 minutes or until golden brown.
In a small bowl, mix powdered sugar, 3-4 tablespoon of heavy cream and vanilla together until smooth. Add more heavy cream if needed for desired consistency.
Cut pastry braid into 1-2 inch slices and enjoy.
Recipe mostly adapted from The Whoot