Puff pastry pie with strawberries in the oven

We clean the strawberries of sepals and rinse with cool water, then lay them on a towel so that the berries dry well. If the strawberries have been thawed, then it is imperative to drain all the juice that has been released. Cut the prepared strawberries into pieces lengthwise.

Defrost the puff yeast-free dough in advance, leaving it on the table for an hour at room temperature. It will become soft and pliable. Lightly sprinkle the working surface with flour and put a layer of thawed dough on it. Roll it out slightly with a rolling pin to get an even rectangle. We make cuts along the edges on both sides, as in the photo. Cover the baking sheet with parchment and immediately place the resulting puff pastry piece on it. Grease the central part with strawberry jam. If there is no thick jam, you can use regular strawberry jam as well. Add a teaspoon of starch to half a glass of jam - this way the mixture will not spread during baking.

Lay the prepared strawberries on top of the jam. Sprinkle brown sugar on top.

Bend the cut strips of dough up onto the strawberries one by one. Thus, we close the filling with dough from all sides, as in the photo. Break the egg into a separate small container, separate the yolk. Shake the yolk well with a fork and a pinch of granulated sugar. Lubricate the surface of the cake with the resulting mixture using a silicone brush. Preheat the oven to a temperature of 180 degrees. We put a baking sheet with a formed pie on the middle level of an already hot oven and bake the product for twenty five to thirty minutes, until a beautiful crust is browned on top.

We take the finished cake out of the oven and let it cool. We transfer the pastries to a dish and serve warm or cold. When cutting warm baked goods, the berry filling can spread, after cooling it becomes more stable.