Sift flour and salt into a bowl and cut in butter until combined.
Add warm milk to form a dough and chill in the fridge for 20 minutes.
Mix chopped strawberries with lemon zest, sugar, and cinnamon in a bowl.
Roll out dough and cut into six 15cm circles, then halve them into 12 semi-circles.
Place filling on semi-circles, fold into triangles, and seal the edges.
Brush pyramids with melted butter and fry in oil for 3 minutes per side until golden.
Combine yoghurt and mint in a small bowl.
Dissolve sugar in water with vanilla in a saucepan over medium heat.
Cool the syrup, blend with basil, and strain through a fine sieve.
Serve two pyramids per plate with mint yoghurt and basil syrup.