1. Thaw puff pastry according to package directions.
2. Preheat oven to 350° F.

3. Unfold one pastry sheet on large cutting board or clean counter top. Press together any seams or broken areas. (TIP: Keep the second sheet in the fridge until ready to use).

4. Lightly grease a regular size muffin tin.
5. Cut dough into eight circles using a 3 1/3 inch round cookie cutter.
6. You should get six out of the first cut.
7. Piece together remaining dough and press together. Cut remaining two rounds.
8. Press rounds into muffin tin.
9. Lightly grease the bottom of a second muffin pan.

10. Place second muffin tin on top of pastry rounds to secure and form pie crusts. (Tip: You might need to weigh down the top muffin tin to keep the pastry from rising too much and retain the pie shell shape. I used ramekins).

11. Repeat with remaining puff pastry sheet.
12. Bake for 16-18 minutes until golden browned and cooked through.
13. Remove from oven and cool completely.
14. While pie crusts cooks and cools, make the glaze.

Glaze:

1. Clean and hull strawberries.
2. Cut into small slices.

3. Remove 2/3 cup strawberries and mash for the glaze.

4. In a medium saucepan, stir together sugar and cornstarch.
5. Slowly whisk in 1/2 cup water, vanilla and mashed strawberries.
6. Bring to boil, over medium heat, stirring constantly until mixture thickens.
7. If you have trouble blending the mixture use an immersion blender as mixture comes to boil. Remove from heat and allow to cool completely.

Filling:

1. In a medium bowl add cream cheese, yogurt, and 3 tablespoons of glaze mixture.
2. Beat with hand mixer until smooth.
3. Combine remaining glaze and strawberries.

Now Put It All Together:

1. Fill each mini pie crust with 1 teaspoon of filling.
2. Top with 1 1/2 tablespoon of strawberry glaze.
3. Chill mini strawberry pies in refrigerator 2-4 hours until set.