Strawberry Cream Cheese Pastry

Instructions

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
3. Unfold the pastry sheets on a lightly floured flat surface. Take the two ends of the sheets and overlap them by a half inch. Roll the pastry out into a large rectangle (about 10 1/2 inches wide by 17 inches long), merging the two sheets together (* See alternative directions if your baking sheet cannot fit one long pastry). Spoon the cream cheese mixture lengthwise down the center of the pastry in an even layer. Cut slits about 1 inch apart from both sides of the pastry rectangle (see photo at bottom of this post). Then spoon and spread the strawberry jam over the cream cheese. Starting at one end, fold the end flap up then fold the pastry strips over the filling on a diagonal, alternating sides, to cover the strawberry cream cheese mixture.
4. In a small bowl, whisk together the egg and milk. Use a pastry brush to brush the mixture all over the top of the pastry. Bake for 25-30 minutes or until golden brown. Let cool for at least 45 minutes before icing and slicing.
5. To make the icing, stir together the powdered sugar and 1 tablespoon milk until well-combined. Add more milk if needed to thin, or more powdered sugar if it gets too thin. Drizzle over the pastry, then slice into about 12 pieces and serve!