Thaw + roll out frozen puff pastry. Cut into rectangles - you'll need one piece for the top + one for the bottom.
Starting with the bottom layer, brush with an egg wash (this side will become the inside of the poptart). Fill with cream cheese + a dollop of strawberry jam OR fresh strawberries, leaving at least 1cm around the edge.
Brush the top rectangle of puff pastry with egg wash + place this side on the inside of the poptart.
Using a fork or your fingers, press the edges until sealed all the way around. Use a toothpick to poke a few holes in the top.
Refrigerate for at least 30 minutes then brush the top with egg wash.
Bake @ 350 for 20 minutes, or until crisp.
Remove from the oven + let cool before topping with vanilla frosting.
To make the frosting: In a small bowl, combine powdered sugar + gradually add 1tsp of water. Stir continuously until desired consistency. Add a splash of vanilla extract. Optional: I added a little pitaya powder to some of mine for a beautiful bright pink color!