Cut and shape the pastry

• Roll the puff pastry all the way out and cut it into even squares with a knife.
• Place the squares on a baking sheet lined with parchment paper.
• Brush egg wash over half of each square, fold it over and brush more egg wash on top.

Bake the croissants

• Bake at 350 °F (175 °C) for 12 to 15 minutes until golden.
• Let them cool completely, about 20 minutes, before filling.

Make the cream filling

• Whip the heavy cream with the sugar and a splash of vanilla until thick and fluffy.
• Transfer the filling to a piping bag.

Assemble the croissants

• Slice the strawberries thinly.
• Open each croissant in the middle with a knife and pipe in the cream.
• Add the strawberry slices, then dust with powdered sugar.