Preheat oven to 350 degrees F (180 degrees C). Spray a cookie sheet with cooking spray.

In a small saucepan, combine the strawberries, lemon juice, and sugar and cook over medium low heat. Cook for about ten minutes, stirring occasionally, until the strawberries have broken down and are mostly liquidy. Mix the water and cornstarch together and add to the strawberry mixture. Continue to cook until the cornstarch is transparent and mixture has thickened.

While the strawberries are cooking, sprinkle about half the sugar onto a clean surface, such as a cutting board. Lay the puff pastry over the sugar. Lightly roll the puff pastry to press the sugar into it. Sprinkle the top of the puff pastry with remaining sugar, flip the pastry, and roll the sugar into the other side.

Pour the strawberry mixture onto the puff pastry and spread into a thin layer. You may not need all of the strawberry mixture (it’s great on pancakes or waffles!).

Determine the middle of the puff pastry long ways and use a knife to make a small indent in the middle from end to end. Roll each side of the puff pastry to the indent. Wrap the log of puff pastry in plastic wrap. Freeze the log for a half hour.

Remove the log from the freezer and unwrap. Slice the log into 1/2 inch slices. Arrange on the greased cookie sheet a couple inches apart.

Bake for 25-30 minutes or until golden brown.