Ingredients:

  • 250g all-butter puff pastry, thawed but chilled
  • 1 large egg
  • 1 tbsp water
  • 1 tsp coarse sanding sugar
  • 200g strawberry jam or preserves
  • 1 tsp fresh lemon juice
  • 1 tsp cornstarch
  • 0.25 tsp vanilla bean paste
  • 120g powdered sugar, sifted
  • 2.5 tbsp heavy cream
  • 0.5 tsp almond extract

Instructions:

  1. Mix 200g strawberry jam with 1 tsp cornstarch and 1 tsp lemon juice in a small saucepan. Simmer over low heat for 3 minutes until the mixture coats the back of a spoon. Add 0.25 tsp vanilla bean paste at the very end to keep the aroma fresh. Cool completely.
  2. Roll out your 250g puff pastry on a floured surface. Cut into long strips and braid or twist them into a 6 inch diameter circle, joining the ends with a dab of water.
  3. Pipe the cooled strawberry mixture into the crevices of the twist. Ensure you leave a small margin at the edges to prevent the jam from boiling over and burning on the pan.
  4. Whisk 1 large egg with 1 tbsp water. Brush the pastry generously and sprinkle with 1 tsp coarse sanding sugar.
  5. Bake for 25 minutes until the pastry is deeply bronzed and the jelly is bubbling. Preheat oven to the proper temperature before beginning.
  6. Whisk 120g powdered sugar with 2.5 tbsp heavy cream and 0.5 tsp almond extract. Drizzle over the pastry only after it has cooled for at least 10 minutes to prevent the frosting from melting into a puddle.