Preheat your oven to 190°C.

Sprinkle some flour over your surface, then gently unfold the pastry sheet. Transfer the pastry sheet to a parchment-lined baking sheet, then score a 1-inch border around the pastry without cutting all the way through.

Using a pastry brush, brush the border with the beaten egg, then lightly sprinkle with the granulated sugar.

Bake for 15 minutes or until golden and puffed.

As soon as the pastry is cooled enough to touch (usually just a few minutes), use your hands to gently press down on the center of the pastry sheet to flatten it.

Then allow it to completely cool to room temperature (about 15 minutes).

While the pastry is cooling, beat the cream cheese until smooth. Scrape down your bowl, then add the heavy cream, lemon juice, and 8 teaspoons of the Splenda Stevia Crystal and beat until smooth, scraping down the bowl as needed.

Use a spoon to put the cream cheese mixture into the center of the pastry, then spread it out within the borders of the pastry.

Arrange the strawberries over the filling, then sprinkle 2 teaspoons of Splenda Stevia Crystal over the top and you’re done!

Cut into squares and enjoy immediately or lightly cover with plastic wrap and chill until you’re ready to serve!