Preheat oven to 400 degrees and line two baking sheets with silpats or parchment paper.
Sprinkle strawberries with 1 tbsp. sugar and set aside.
In the bowl of a stand mixer, add your cream cheese and beat on medium speed until light and fluffy. Add the powdered sugar, 1/4 cup at a time, mixing well after each addition. Add the lemon yogurt and the vanilla. Beat again for 2 minutes, or until light and fluffy. Set mixture aside.
Lay out your sheets of thawed puff pastry on a lightly floured surface. Cut out circles using a 4 inch pastry cutter then lightly press an indentation inside the circle using a 3 3/4 inch cutter. Using a fork, poke holes into the center circle.I used a large cup for the big circle and a wine glass for the second.
Fill the inner circle with the cream cheese mixture then top each one with strawberries.
In a small bowl, whisk together the egg and the water. Brush the mixture onto the outer circle of each pastry.
Place filled pastries into the oven and bake for 15-18 minutes or until raised and golden brown. Remove from oven and let cool for 10 minutes, then move to a cooling rack. Once completely cool, sprinkle with powdered sugar if desired. Serve immediately or store in an air tight container for no more than 2 days.
Serve immediately or store in an air tight container for no more than 2 days.