Preheat oven to 400 F Degrees.

On a lightly floured surface unfold thawed pastry and roll to ⅜ inch thickness.

Cut into heart shapes with a cookie cutter.

In a small bowl whisk together the egg white and water and brush over the puff pastry. 

Sprinkle with sugar and bake for 9-11 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.

While the pastry is baking, whisk together the pudding mix and milk, place in refrigerator.

Combine the sliced strawberries and 1 teaspoon of sugar along with the almond extract in a bowl then spoon over bottom halves of pastries.

Remove the pudding from the refrigerator and fold in whipped topping. 

Add filling to a pastry bag to add to the pastry easier.

Once the pastry is cooled, split each one in half horizontally.

Pipe on pudding mixture, then sliced strawberries.

Top with pastry tops.

Dust with powdered sugar if desired.