Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, combine the softened cream cheese with granulated sugar and vanilla extract. Mix until smooth and creamy. Gently fold in the sliced strawberries, trying not to crush them.

Slice each croissant horizontally without cutting all the way through, so it opens like a book. Spread a generous layer of almond paste on one side of the croissant’s interior. On the other side, spread a thick layer of the strawberry cream cheese mixture.

Sprinkle sliced almonds over the strawberry filling, then gently close the croissants.

Brush the top of each croissant lightly with egg wash. This will give them a beautiful golden finish.

Place the filled croissants on the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown and puffed up.

Allow the croissants to cool slightly on a wire rack. Before serving, dust them with powdered sugar for an extra touch of sweetness.