Unfold one puff pastry sheet on a lightly floured surface and roll out to 1/16-inch thickness. Cut pastry into 8 equal squares. Transfer pastry squares to parchment-lined baking sheet. Pierce pastry squares with a fork and brush evenly with 4 tsp. of honey. Chill pastry in refrigerator for 10 minutes. Repeat process with second puff pastry sheet.

Preheat oven to 400°F. Bake first set of pastry squares for approximately 15 minutes or until golden. Let cool and place second batch in the oven, repeating the baking process.

Divide 4 tsp. of honey evenly among the center of 8 dessert plates. Place 1 pastry puff on top of the honey on each plate.

In a small bowl, combine ricotta cheese with vanilla. Spoon 1/4 cup ricotta cheese mixture and diced strawberries on top of each pastry square. Drizzle with remaining 4 tsp. of honey and top with second pastry square.

Serve immediately.