Pre-heat oven to 200ºC.

Add flour and butter to a mixing bowl then rub together until the flour resembles fine breadcrumbs. Add water one tablespoon at a time until it comes together into a dough.

Empty onto a floured work surface and knead gently, then roll until thin. Wrap pastry in parchment paper then refrigerate until ready to use.

Meanwhile, add marscapone, yogurt, maple syrup, lemon zest and half of the strawberries to a mixing bowl. Mush the strawberries to break them apart, then using an electric whisk, beat until the cheese mixture it is a lovely pink smooth colour.

Chop the remaining strawberries, then fold into the mixture along with the icing sugar. Leave in the fridge for 15 minutes before using. 

Remove pastry and filling from the fridge, then spread the filling over the pastry and roll up into a log shape. Cut the pastry into slices then place each slice into a lightly buttered muffin tin. Brush with a little egg wash to help it to brown.

Bake for 20-25 minutes until golden. Leave to cool fully before removing from the tin.

Serve cool with extra strawberries, mint leaves and a teeny sprinkle of icing sugar (optional).