Preheat the oven

• Preheat the oven to 200 °C and line a baking tray with baking paper.

Make the cream filling

• Beat the vegan cream cheese with the icing sugar and vanilla extract until smooth.

Shape the pastries

• Cut the puff pastry into rectangles and place them on the lined tray.
• Score a border around each rectangle and press down the centre with a spoon.
• Spoon the cream filling into the centres and top with sliced strawberries.

Bake

• Brush the pastry borders with plant milk.
• Bake until golden and puffed.

Glaze and serve

• Mix the icing sugar with plant milk to a drizzling consistency.
• Drizzle over the warm pastries and finish with extra strawberries.