Preparation 30 mins
Cooks in 30 mins
This is a mouthful of sweet deliciousness, a cross between a croissant and a muffin – they make a nice weekend breakfast treat!
Preheat the oven to 180C/160C/Gas 4. First make the filling: add the almonds, butter, sugar and lemon zest to a bowl and beat until combined. Put to one side.
Lightly dust a board with flour, remove pastry from tub, roll it out and cut into three rectangles, roll each one so it is a little larger. Dot or spread the almond mixture over each one then scatter over the strawberries. Roll each one up lengthways.
Now, using a sharp knife, slice lengthways down each section, then roll each of these up, rather like you would a pinwheel. Sit them in the muffin tin, brush all over with the egg wash and put in the oven to bake for 20-30 mins until risen and golden. If browning too quickly, cover loosely with foil. Remove from oven, leave to cool slightly then dust with icing sugar and remove from tin.
Tip: These are best eaten on day of baking