• Preheat oven to 375° and line a baking sheet(s) with parchment paper. Set aside.
• In a small bowl, mix corn starch and water together. Set aside.

For The Strawberry Filling

• Using a medium saucepan, add strawberries and sugar into pan and turn heat to low. Stir.
• Once sugar has melted, add corn starch slurry to pan, continue cooking over low heat and stir until thickened.
• Remove from heat and let cool.

For The Cream Cheese Filling

• In a medium bowl, beat cream cheese until smooth and creamy, approximately 2 minutes.
• Beat sugar, lemon juice and vanilla into cream cheese until blended and smooth.

Assembling The Strawberry Strudels

• On a floured surface, unfold puff pastry sheet and cut along seams lengthwise making three long strips.
• Next, cut each strip again lengthwise ending with six long strips.
• Finally, cut all strips in half and add a little cream cheese mixture to the center of each strip.
• Top cream cheese mixture with a teaspoon of strawberry mixture.
• Fold the end over the mixture and then fold the other end over.
• Flip over and place seam side down on prepared baking sheet(s).
• Make two small slits in the top of each strudel.
• Brush egg wash over each strudel and bake for 25 minutes or until pastry is golden brown.
• Remove from oven and let cool for 10 minutes.

For The Icing

• Mix powdered sugar, heavy cream, vanilla together until desired consistency is obtained.
• Drizzle over strudels and enjoy.