Ingredients

Steps

• Preheat the oven to 200°C.
• Cut two 13 x 7cm rectangles from the pastry and score the surfaces.
• Brush the pastry with beaten egg and sprinkle with cinnamon and brown sugar.
• Bake pastry on a lined sheet for 8-10 minutes until golden.
• Whip the double cream to soft peaks and fold in the vanilla seeds.
• Blend 100g of strawberries and icing sugar until smooth.
• Mix half the coulis with quartered strawberries and chopped mint.
• Layer pastry, cream, and strawberries twice on a plate.
• Finish with reserved coulis and a mint sprig.