Remove the puff pastry sheets from the fridge/freezer and allow to come to room temp before unfolding.

Preheat the oven to 400 degrees. Line a couple baking sheets with parchment and set aside.

Dice strawberries, if using.

In a small bowl, combine the lemon juice, corn starch, lemon zest and maple syrup. Stir to combine.

In another medium bowl combine the fresh fruit and toss with the lemon juice mixture.

Carefully unfold the pastry sheets and cut into 4 equal sized pieces.

Lay the puff pastries on the baking sheets and fold over the edges.

In a small bowl, combine the egg and a dash of water. Whisk to combine.

Use a pastry brush to coat the edges of the pastries with the egg wash.

Fill each pastry with the fruit mixture.

Bake in the preheated oven for 20-25 minutes or until golden brown.

Allow to cool slightly.

Serve warm with ice cream or whipped cream, if desired.