Preheat the oven to 180°C.
Unroll the rectangular puff pastry sheet on a flat surface.
Spread the extra strawberry jam over half of the puff pastry rectangle, leaving the opposite edge free to seal.
Fold the puff pastry closed by overlapping the unfilled part onto the jam-covered part.
Cut strips no wider than 0.5 cm from the closed pastry sheet.
Take each strip and twist it into a spiral, then twist it onto 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 pastry wheel
Italia
| Energy (kcal) | 288 |
| Carbohydrates (g) | 43 |
| of which Sugars (g) | 2 |
| Fat (g) | 8 |
| of which Saturates (g) | 3.5 |
| Protein (g) | 11 |
| Fiber (g) | 1.5 |
| Sale (g) | 0.3 |
