Preheat oven to 400 degrees. Remove the puff pastry from package and allow to thaw for 10 to 15 minutes. Once thawed, use a sharp knife to score a rectangle around the edges of the puff pastry, creating a border about ½ inch to ¾ inch from the edges. Do not cut all the way through. Take a fork and poke holes throughout the center of the puff pastry. Bake in the oven for 10 to 12 minutes. Allow the puff pastry to cool for 10 minutes, the center puff up during baking so you may have to push it down with your hands once it's cooled.
Prep the strawberries and make the mascarpone filling: Rinse and cut the strawberries into smaller pieces. Place them in a bowl and sprinkle the 2 tablespoons of sugar over the strawberries, set aside. In a separate, large bowl combine the mascarpone cheese and sugar, beat on medium speed using a handheld mixer for 1 to 2 minutes or until combined. Add in the extracts and beat for another minute. Set mascarpone mixture aside.
Heat a saucepan over low medium heat. Add in the strawberries, stirring occasionally for about 10 to 15 minutes, you may need to adjust your heat closer to medium to get the strawberries to bubble and break down, your looking for a jam like texture. In a small cup combine the cornstarch and cold water, stirring it together to dissolve the cornstarch. Add the cornstarch/liquid mixture to the strawberries, stirring it together to combine. Strawberries will start thicken. Remove saucepan from heat and transfer the strawberries to a bowl to cool.
Assemble: Scoop half of the mascarpone cheese mixture onto one of the puff pastries and smooth it out. Add the remaining mascarpone cheese to the other puff pastry. Spoon strawberry mixture over the mascarpone layer of each puff pastry. Pastries can be cut into slices and served immediately.
This recipes is for both puff pastries that come in a package