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Preheat the oven to 400 degrees F (204 degrees C).
Soften the cream cheese in the microwave for 20 seconds, or let it come to room temperature to soften. Add the maple syrup to the cream cheese and mix it until it is smooth and fully combined.
Unroll the pie crusts on a lightly floured surface and use a pizza slicer or a knife to cut out 6 rectangles (about 3 inch by 4 inches in size) from each crust (12 rectangles in total). You can gather the scraps and re-roll them out to get an additional 2 rectangles.
Place half of the rectangles on a parchment paper-lined baking sheet. Place about 1 tablespoon of the cream cheese filling at the center of each cutout, leaving a little space off around the borders. Top with about 1 tablespoon of chopped strawberries.
With the other half of the rectangles, use a knife or fork to slice or poke holes for slits to allow ventilation. You can also use a mini cookie cutter to cut out a small hole or shape. Place these rectangles on top of each filled rectangle. Use a fork to crimp the edges of the pies to seal them closed.
For an optional egg wash, whisk together an egg and one tablespoon of water. Brush the top of each sealed pie with the egg wash mixture. Bake the pies for 10-12 minutes, or until golden brown.