Time has come to test if the frozen pastry dough from making Pain aux Raisins was a success or not – it was! I removed the pastry 24 hours prior to use and put it in the fridge. So I decided to make a summer version with vanilla cream and strawberries. I rolled out the dough and spread vanilla cream on top and rolled it together. Then I used the scissors to cut “leaves” of about 1-2 cm thick (cut almost through) and folded them out every other direction. I baked it in the oven at same temperature and in the middle of the oven for about 20 min. When cooled down, I added icing, sliced strawberries and some chopped pistachio nuts. It tasted delicious!