Mix flour, salt, sugar, yeast, and water into a pliable dough.
Knead the dough on a floured surface until elastic and chill for 1 hour.
Roll dough to 60x30cm and fold over a 1cm thick layer of butter in three layers.
Chill the dough for 1 hour and repeat the rolling and folding process.
Repeat the folding process twice more before wrapping and chilling overnight.
Roll the pastry to 4mm thick and cut into long rectangles.
Mix quartered strawberries with yoghurt and custard.
Spread filling down the center, fold, brush with egg wash, and top with almonds.
Let rise for 1 hour then bake at 200°C for 20 minutes until golden.
Boil apricot jam with water and brush onto the cooled pastries.