Strawberry sidewalks

Ingredients

• 1 lb shortcrust pastry
• 1 egg yolk, beaten
• 1 egg white, beaten
• 2 cups fresh strawberries
• 2/3 cup granulated sugar

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Preparation

• Roll 2/3 of pastry into a 9×11 inch rectangle then place on a lightly greased cookie sheet.
• Brush edges with some of the egg yolk – 3/4 inch on each side – then fold over to make a 1/2 inch thick crust. Brush with egg white and prick with a fork in rows about 1 inch apart.
• Bake for 8 minutes at 375 degrees. Remove from oven and reduce temperature to 350 degrees. In a bowl, sprinkle strawberries with sugar. Arrange strawberries in layers over crust, covering entire lower surface.
• Roll out remaining pastry and cut into 1/4 inch wide strips of different lengths. Arrange strips over strawberries in a crisscross pattern, 1 inch apart. Brush ends with remaining egg yolk to secure them to the crust.
  
• Bake 20-25 minutes. Cut into squares and serve hot or cold. Makes 1/2 dozen, depending on your preference of size of squares.

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