Ingredients:
- 250 g fresh strawberries, washed and sliced
- ¾ cup brown sugar
- ¼ cup fresh lemon juice
- Two sheets of store-bought puff pastry
- 15 ml chopped pecan nuts
- 15 ml roasted coconut shavings, broken into small pieces
- 1 egg
- Lemon zest to decorate
Method
- Cook the strawberries, sugar and lemon juice in a small sauce pan until the sugar is dissolved while stirring often. Boil on high for 5 minutes until syrupy.
- Place the strawberry mixture on-top of an ice water to cool down, until thickened.
- Unroll both pastry sheets onto a floured surface. Spread the strawberry mix thinly over both sheets. Sprinkle the nuts and coconut shavings over one of the sheets.
- Place the other sheet on top and press lightly, cut into long strips, and twist 2-3 times to form a twirl. Brush egg over the pastry twirls and bake for 10-15 minutes until golden.
- Serve with lemon zest and or fresh mint.Marelie Winterbach