Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Remove puff pastry from the refrigerator and let it rest for 5 minutes if it's too cold to unfold.

In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest together until completely smooth and creamy with no lumps remaining, about 2 minutes.

Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares (you'll have 8 squares total). Using a sharp knife, score a border about 1/2 inch from the edge of each square, cutting only halfway through the dough.

Place the pastry squares on the prepared baking sheets, spacing them about 2 inches apart. Gently press down in the center of each square to create a shallow well, staying inside the scored border.

Spoon about 2 tablespoons of the cream cheese filling into the center of each pastry, spreading it gently within the scored border. Arrange 3-4 strawberry slices on top of the filling in each pastry.

Brush the borders of each pastry with the egg wash, being careful not to let it drip onto the filling. Sprinkle the edges lightly with turbinado sugar for extra crunch and sparkle.

Bake for 18-22 minutes, rotating the pans halfway through, until the pastries are deeply golden brown and puffed around the edges. The centers should look set but still slightly soft.

Let the pastries cool on the baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar just before serving while still slightly warm.