Prepare the Dough:
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Add the chilled butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. You may need a little more or less water, so add it slowly.
Turn the dough out onto a lightly floured surface and knead a few times until smooth. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Strawberry Cheesecake Filling:
In a medium saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries are soft and the mixture has thickened slightly, about 5-7 minutes. Let cool.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Fold the cooled strawberry mixture into the cream cheese mixture until well combined. Set aside.
Assemble the Toaster Strudels:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Cut the dough into rectangles, about 3×4 inches in size.
Spoon a small amount of the strawberry cheesecake filling onto the center of each rectangle, leaving a border around the edges.
Roll out the second portion of dough and cut it into rectangles of the same size as the first batch. Place these rectangles on top of the filled rectangles.
Press the edges of the dough together to seal, and use a fork to crimp the edges. Cut a few small slits in the top of each pastry to allow steam to escape.
Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
Prepare the Icing:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The icing should be thick but pourable.
Finish and Serve:
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