Strawberry Puff Pastry Pie

Start by cutting the strawberries - remove their stem, then cut them into cubes.

Transfer them to a medium saucepan, add the honey and the water. 

Turn on the heat, set it to medium power and mix everything very well for 10 minutes.

Then, add the cornstarch and stir until slightly thickened. 

Transfer everything to a medium bowl and let it cool until it reaches room temperature.

In a small bowl, add the coffee, dip the sponge finger biscuits in this coffee and set aside. 

Now, brush the sheet of puff pastry with the sour cream and leave a 1-finger space at the edges. 

Then, sprinkle cinnamon powder to taste all over this sour cream, add the jam we prepared, covering all the cream and spread it well. 

Add the coffee-dipped biscuits we set aside, +300g of puff pastry covering everything and seal the edges well with a fork. 

Prick holes with a fork all over the pastry and transfer to a baking sheet. 

Brush with the mixture of egg yolk and sour cream. 

Take to a preheated oven at 180° C (350° F) and bake for 25 minutes. 

Serve.