In a food processor or blender, puree the strawberries until smooth.
2. Step
Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
3. Step
In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
4. Step
In a small bowl, whisk the beaten egg and water together. Set aside.
5. Step
Preheat the oven to 400˚F (200˚C).
6. Step
Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
7. Step
On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
8. Step
Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
9. Step
Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn’t touching the surface of the pan. Brush egg wash all over the pastry spirals.
10. Step
Bake for 25 minutes, until golden brown.
11. Step
Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
12. Step
Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
13. Step
Dust with powdered sugar and drizzle with chocolate syrup.
