Strawberry Pie with Jam

Start by wrapping the ripe strawberries with the puff pastry, forming an edge. 

Next, transfer to a large baking tray and brush the beaten egg all over the pastry. 

Place in a preheated oven at 180° C (350° F) and bake for 35 minutes. 

Then, cut a circle out of another 200g of puff pastry using a pot lid as a guide.

Detach the edges and prick the pastry all over.

Brush with water and sprinkle sugar over the top.

Place in a preheated oven at 180° C (350° F) and bake for 35 minutes. 

In a large bowl, add the cream cheese, the sugar, the whipping cream and whip until it reaches a whipped cream consistency.

In a medium saucepan, add the strawberries cut into smaller pieces, the sugar and the juice of one lemon.

Turn on the heat to medium-low and cook for 5 minutes.

After this time has passed, dissolve the cornstarch in the water.

Add it to the saucepan and cook until slightly thickened.

Transfer to a medium bowl and blend very well using an immersion blender.

To assemble the dessert, cover a removable-bottom baking pan with the pastry disc we baked.

Add half of the cream we prepared, half of the jam and the other half of the cream.

Place it in the refrigerator and let it chill for 1 hour.

After this time has passed, remove the dessert from the baking pan. 

Cover the sides with crushed puff pastry, place the baked strawberry pastry on top and add the remaining strawberry jam.

Place the dessert in the refrigerator and let it chill for another 30 minutes.

Serve.