100–150g sliced strawberries
100g cream cheese
50g sugar
3 sheets puff pastry (no yeast)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 beaten egg
½ teaspoon vanilla sugar

Brown sugar for topping

Preheat oven to 200 C. Beat cream cheese, sugar, vanilla sugar, lemon zest, and lemon juice.
Attach pastry sheets at the long edges and roll lightly. Cut the side edges diagonally in strips the width of a finger. Spread cream cheese on the middle part, leaving 3–4 of each end uncovered. Top with strawberries, and fold the ends closed. Braid the strips on top of the middle part. Make sure all sides are sealed. Brush with egg wash and sprinkle with brown sugar. Bake for 30 minutes until golden and crunchy.