Preheat the oven to 180°C.
Unroll the rectangular puff pastry on a flat surface.
Spread the strawberry extra jam on half of the puff pastry rectangle, leaving the opposite edge free to seal.
Fold the puff pastry by overlapping the unfilled part over the one with the jam.
Cut strips no wider than 0.5 cm from the folded puff pastry.
Take each strip and twist it into a spiral, then coil it around itself to form a swirl.
Place the swirls on a baking tray lined with parchment paper, sprinkling the almond flakes on top.
Bake at 180°C for about 18 minutes, until golden brown.
Remove from the oven and, if desired, dust with powdered sugar before serving.
Oven
Baking tray
Parchment paper
Knife or dough cutter
Italy
| Energy (kcal) | 493 |
| Carbohydrates (g) | 42.8 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 33.2 |
| of which Saturates (g) | 18.07 |
| Protein (g) | 6.7 |
| Fiber (g) | 3.5 |
| Sale (g) | 0.43 |
