Preheat oven to 400F and line a baking sheet with parchment paper.
According to your puff pastry package directions, unfold the sheet of puff pastry. It may need to be dusted with flour and rolled with a rolling pin for smoothness. (Or, roll out puff pastry to a large rectangle, depending on the type you purchase.)
Using a heart-shaped cookie cutter, cut out 6 hearts from the pastry. (Alternatively, using a knife, cut 6 rectangles.)
Transfer cut pastries to a baking sheet, at least 1 inch apart. Using a dull knife, score a border 1/2 inch from the edges (do not cut all the way through the dough). Prick the centre of the dough all over with a fork. Set baking sheet in the fridge to keep cool.
In a small bowl, stir together the cream cheese and strawberry jam.
In another small bowl prepare the egg wash by whisking together the egg and water.
Remove baking sheet from fridge and dollop each pastry with a spoonful of jam-cream cheese mixture. Spread it within the scored area. Arrange slices of strawberries over top. Brush the edges of the pastry with the egg wash.
Bake pastries for 15-17 minutes, or until edges are puffed and golden brown. Sprinkle with confectioner's sugar, if desired. Serve warm.
Thaw puff pastry in the fridge overnight before you make this recipe. For more information on how to use puff pastry, go here.