In a pot, place your strawberries, water, and sugar, and boil on a medium to medium-high heat until the mixture is thickened (this takes about 5 minutes).
Make sure to keep stirring so the mixture doesn't burn or stick to the bottom.
Cream Cheese Filling
Whip together powdered sugar, cream cheese, and vanilla extract with a hand blender until smooth.
Cream Cheese Icing (on top)
Crush your strawberries with a fork or blend them and strain them well through a sieve to remove seeds etc.
In a bowl, mix together your powdered sugar, cream cheese, butter, and strained strawberries.
Assembly
Cut your pastry sheet into 6 pieces.
Place a heaping spoon of compote and the cream cheese filling onto three of the pieces, making sure to stay an inch or so away from the edges. Note: make sure not to add too much filling though, otherwise it will overflow.
With your finger, trace around the edges of the pastry sheet with water and place the left over sheets on top of the pastries with the filling and press firmly to close the pastries.
With a fork, go around all four sides of the pastry and press own gently.
Cook the pastries for 25 minutes at 375 degrees and let them cool before putting the icing on top.
Garnish with sliced strawberries and sliced almonds if desired.