Roll puff pastry doughout 1/5 inch (5 mm) thick and cut it into 2 strips 3x12 inches (8x30 cm). Put them on a watered baking tray and make several piercings. Bake for 12 minutes at 430^oF (220^oC) and cool.

Mix sugar powder with 2 tablespoons of water to make icing and add a little red food dye. Spread strawberry jam on one paste stripe and cover with whipped cream with vanilla essence over the jam. Frost the second paste stripe with the icing. Put the second stripe on the first one. Icing has to be on the top. Cut it into 8 pastries.