Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Cut each sheet of puff pastry into 4 to 5 squares, about 4 inches across, for 9 squares total.

In a medium bowl, beat the cream cheese, sugar and vanilla together until smooth with no lumps remaining.

Spoon about a tablespoon of the cream cheese mixture into the center of each pastry square.

Fan 2 or 3 strawberry slices over the cream cheese on each square.

Bring two opposite corners of each square up toward the center and pinch them together over the filling to form a pocket, leaving the center visible.

Transfer the shaped danishes to the lined baking sheet and brush the pastry, not the filling, with the beaten egg.

Bake for 16 to 18 minutes, until the pastry is deep golden and visibly flaky at the folded edges.

Let the danishes cool on the pan for 10 minutes, then brush the exposed strawberries with the warmed apricot jam for shine.

Dust with powdered sugar just before serving.