This light, refreshing dessert is perfect for summer! The flaky puff pastry is topped with a cream cheese filling and fresh fruit.
Preheat oven to 375F. Line baking sheet with parchment paper or silicone baking mat.
Unfold puff pastry sheet and place on prepared baking sheet. Smooth it out with a lightly floured rolling pin if needed.
Using a sharp knife, score a 1" border around the pastry (be careful not to cut all the way through). Using a fork, stab little holes in the middle. Brush the edges with beaten egg and top with sugar. You can also sprinkle some sugar over the middle section. Bake until puffed and golden brown, about 15 minutes.
Re-score the border and gently press the middle section down to flatten. Let cool completely.
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, heavy cream, lemon zest, salt and powdered sugar until smooth. Spread over the center of the cooled puff pastry.
Place strawberries on top and dust with additional powdered sugar if desired. Serve immediately.