A deliciously flaky pastry filled with sweet cream cheese and fresh strawberries, perfect for breakfast or dessert.

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In a bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy.
Add warm milk, sugar, salt, egg, and 1 cup of flour. Mix until smooth.
Add the remaining flour and mix until a soft dough forms. Chill dough for 30 minutes.
Roll dough into a rectangle. Distribute cold cubed butter over two-thirds of the dough. Fold into thirds and roll again. Repeat the folding process three more times, chilling 15 minutes between each fold.
After final chill, roll dough to 1/4 inch thickness and cut into squares. Place on parchment-lined baking sheet.
In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Spoon a tablespoon of cream cheese filling into the center of each square. Top with sliced strawberries.
Fold corners of dough towards center or leave open, as preferred. Brush edges with egg wash.
Let pastries rise in a warm place for 1 hour.
Preheat oven to 375°F (190°C) and bake for 18–22 minutes or until golden brown.
Cool slightly before serving. Optionally, dust with powdered sugar or drizzle with icing.