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