30-Minute Strawberry Rolls with Sweet Glaze

Preheat oven to 400 F and line a baking tray with parchment paper. Place your hulled and halved strawberries into a mini food chopper and blitz until smooth. Add the flour and blitz until mixed. Leave to one side.

Lightly flour your work surface and the puff pastry then roll the pastry out until it’s 1/4 inch thick. Then, using a knife or pizza wheel, trim the edges off until you have a rectangle that’s around 26 x 40cm.
Make sure the longest edge is facing you, so you can roll it and get 8 rolls.

Sprinkle the brown sugar over the pastry and spread it out with the back of a spoon. Spoon the strawberry filling over the pastry and smooth with the back of a spoon (see note). Lift the long edge of the pastry that’s closest to you and fold it over (just an inch or so), then slowly roll up the pastry until you have a log with lots of swirly layers!

Slice into 8 pieces (use a very sharp knife, otherwise they tend to squash). Place the slices on your baking tray cut side up, with a 2 inch gap between them. Place pan in the oven for 20-25 minutes until golden brown and flaky. Remove pan from oven. Insert a knife into the very centre of a roll and ensure the filling is piping hot. Assuming it is, leave them to cool on the baking tray completely. If not, bake for a further minute or two.

Once cool, make the glaze. Place the powdered sugar, milk and vanilla into a medium bowl and whisk until smooth. You may need an additional bit of milk. Drizzle or spoon over the cooled rolls and serve.

Strawberry rolls will keep in an airtight container, in the fridge, for 2 days.

Notes:
1.This filling is quite runny and this is fine—it bakes up fine with the flour in it. You may make a slight mess on the work top though, so make sure you have plenty of space or a silicone pastry mat, so you can just pick it up and wash it. (Mine is an absolute life saver!)
2. The glazing recipe makes plenty for you to spoon lots over if you want to! Use as much as desired. We just prefer less glaze!