Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Make cantaloupe vanilla jam. Combine cantaloupe, sugar, vanilla seeds and pod, lemon zest and juice in a heavy bottom saucepot. Bring to a boil over high heat. Reduce heat to low and continue to simmer until almost all of the liquid is evaporated and cantaloupe is softened. Stir occasionally while jam is cooking. Remove from heat and let cool.
Combine raspberries with sugar in a medium pot. Bring to a boil over high heat. Reduce heat to low and continue to simmer until thickened, about 10 minutes, slightly mashing berries. Remove from heat and strain puree. Discard seeds and let raspberry sauce cool.
Beat together raspberry sauce with softened cream cheese until well combined.
Cut both sheets of puff pastry into 6 equal portions for a total of 12 pieces. Place half of the puff pastry portions on baking sheet. Fill the center of each portion with 1 tablespoon raspberry cream and 1 ½ tablespoons jam, leaving a ½-inch border.
Brush edges of each pastry with egg wash, then place the remaining puff pastry sheets on top. Use a fork to crimp edges, sealing them together. Brush tops of pastries with egg wash and bake for 20-25 minutes or until golden brown. Remove from oven and let cool slightly.
Beat together 1 ounce cream cheese with powdered sugar and milk until well combined. Transfer cream cheese frosting to piping bag and drizzle frosting on top of toaster strudels. Serve warm.