1package frozen puff pastry sheetsuse both in package
For the glaze:
1 /2teaspoonalmond extractoptional
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Remove puff pastry sheets from package and let them thaw for about 10 to 15 minutes. Once thawed, unfold them and use a sharp knife or pizza cutter and cut the sheet in half horizontally. Then cut the vertical folds of the puff pastry, you should have 6 squares from each sheet, a total of 12 squares. If some of the squares do not look completely equal it's fine. Lay 6 of the sqaures on the baking sheet, giving them about 2 inches of space in between each.
Make the filling: add the strawberry jam to sauce pan over medium heat. Stir occasionally. In a small bowl combine the cornstarch and water and mix together so that the cornstarch dissolves. Once the jam starts bubbling pour in the cornstarch/water mixture and mix it all together until it's combined. Jam will thicken, remove from heat. Pour the jam into a small bowl and let it cool for about 5 minutes.
Once the jam has cooled slightly, spoon a small amount over the middle of the puff pastry squares that are on the baking sheet, leaving about 1/4 to 1/2 inch of space from the edge, creating a border. Use the back of the spoon to smooth of the jam if necessary. Take the remaining puff pastry squares and place them on top of the ones on the baking sheet. In a small bowl beat the egg and add the milk, making an egg wash. Use a fork to crimp the edges of the bottom and top puff pastry together, do this to all four sides. Use a pastry brush (or spoon) to layer a thin amount of egg wash on the surface of each pastry, covering it completly. Bake in the oven for 10 to 12 minutes or until golden brown. Puff pastry may puff up while baking but they will deflate while cooling.* Allow the pastries to cool for about 10 to 15 minutes.
Make the glaze: combine all the ingredients in a bowl and mix together. If you like your glaze a little thicker, add a little more powdered sugar, if you like it a little thinner, add a splash more of milk. Drizzle or spread the glaze over the tops of the pastries to your desired preference.
*if they pastries don't deflate while cooling you can just pat them down gently once they've cooled. They will keep their shape.