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1
Preheat oven to 400F and line a baking tray.
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2
Place your hulled and halved strawberries into a mini food chopper and blitz until smooth.
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3
Add 1tbsp of flour and blitz until mixed.
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4
Leave to one side.
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5
Lightly flour your work surface and the pastry then roll the pastry out until it's 1/4 inch thick, then using a knife or pizza wheel, trip the edges off until you have a rectangle, around 26 x 40cm.
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6
Make sure the longest edge is facing you, so you can roll it and get 8 rolls.
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7
Sprinkle 2tbsp sugar over the pastry and spread out with the back of a spoon.
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8
Spoon the strawberry filling over the pastry and smooth with the back of a spoon.
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9
Lift the edge of the pastry and fold over, then slowly roll up the pastry until you have lots of swirly layers!
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10
Slice into 8 pieces (use a very sharp knife, otherwise they tend to squash).
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11
Place on your baking tray with a 2 inch gap between them.
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12
Place in the oven for 20-25 minutes until golden brown and flaky.
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13
Insert a knife into the very centre and ensure the filling is piping hot.
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14
Leave to cool on the baking tray completely.
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15
Once cool, make the glaze.
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16
Place the icing sugar, milk and vanilla into a medium bowl and whisk until smooth.
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17
Drizzle or spoon over cooled rolls and serve.
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18
Strawberry rolls will keep in an airtight container, in the fridge, for 2 days.
