Strawberry flowers

INGREDIENTS

• 1 puff pastry
• 300 g strawberries
• 3 tbsp sugar
• Lemon zest
• 1 tbsp almond grains
• 1 egg

METHOD

1. Mix cut strawberries with sugar and lemon zest. Let rest for 10 minutes.
2. Divide the puff pastry into rectangles. Cut the two ends of each rectangle into strips, leaving the center uncut.
3. Refrigerate for 20 minutes.
4. Add chopped almonds in the center along with the strawberries in syrup. Fold the strips over in the center making a braid.
5. Place on a baking tray, brush with beaten egg, and sprinkle sugar on each braid. Bake for 15 minutes at 200ºC (392ºF).