• 1 sheet Puff Pastry, thawed
• STRAWBERRY FILLING:
• 1 cup strawberries, sliced
• ½ cup sugar
• ¼ cup lemon juice

CHEESECAKE FILLING:

• 1- 8-ounce package of cream cheese, softened
• ¼ cup granulated sugar
• 2 tablespoons heavy cream

STRAWBERRY LAYER:

• 1 cup fresh, sliced strawberries
• ¼ cup powdered sugar

Instructions:

1. Preheat oven to 400 F.
2. Unfold puff pastry sheet on to a lightly floured cutting board.
3. Cut pastry sheet into 3 strips along the fold marks. Then, cut each strip in half making 6 rectangles.
4. Bake for 15 minutes or until puff pastries are golden brown.
5. Remove from the oven and cool completely on baking rack.
6. Set aside.

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Instructions:

1. Preheat oven to 400 F.
2. Unfold puff pastry sheet on to a lightly floured cutting board.
3. Cut pastry sheet into 3 strips along the fold marks. Then, cut each strip in half making 6 rectangles.
4. Bake for 15 minutes or until puff pastries are golden brown.
5. Remove from the oven and cool completely on baking rack.
6. Set aside.

STRAWBERRY FILLING:

1. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Mash mixture with a masher until the strawberries are softened and the sugar dissolves.
3. Increase heat to high and bring the mixture to a boil. Boil about 5 minutes, or until thickened.
4. Remove pan from heat and cool completely.

CHEESECAKE FILLING:

1. Beat cream cheese, sugar and cream together until smooth, about 3 minutes with a hand mixer.
2. Set aside.

ASSEMBLE:

1. Split each pastry into 2 layers, making 12 in all.
2. Evenly divide the cream cheese mixture between each of the bottom layers and spread with a knife.
3. Top cream cheese mixture with a layer of sliced strawberries.
4. Top strawberries with the strawberry filling.
5. Top with the top puff pastry layer.
6. Sprinkle with powdered sugar on top of puffed pastry