In a medium bowl beat the cream cheese, sifted powdered sugar and the vanilla until combined. Set aside.
Place the puff pastry sheet on a piece of parchment paper and roll it a couple of times with a rolling pin.
Spread the cream cheese mixture evenly down the middle of the pastry. Top with the chopped strawberries and sprinkle with the chocolate chips. Make cuts on the side of the dough with a sharp knife until you reach the filling (see video). Criss cross the cut slits over the mixture. Then place it with the parchment paper on a baking sheet.
You can either brush the top of the pastry with an egg wash or milk.To make the egg wash - In a small bowl beat together the egg and the water, brush top of pastry with mixture or milk .Then bake for approximately 20 minutes or until golden.
Let the pastry cool 10 minutes then carefully move it to a wire rack to cool completely before drizzling with the vanilla glaze or sprinkling with powdered sugar before serving. Enjoy!
VANILLA GLAZE
In a small bowl mix together powdered/icing sugar, vanilla and milk or cream (a little at a time) as you need to reach your desired thickness.
Notes
You can use either fresh or frozen strawberries or blueberries. Be sure to thaw the strawberries and towel dry before using. The blueberries can be used frozen.If you happen to have left overs, the best way to store the strudel is in the refrigerator. You can bring it to room temperature before serving. Any leftovers will last 2-3 days in the fridge.Unbaked Strudel can also be frozen, wrap well and place in a freezer bag. Be sure to bake the strudel unthawed. It may take a few more minutes to bake.