Ingredients
Method
Pastry & Filling
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Thaw the puff pastry sheets according to package directions. Place one sheet on a lightly floured surface.
- Spread 1½ cups strawberry jam in an even layer over the pastry, leaving a ½-inch border.
- Beat the egg with 1 tablespoon water; brush the border of the pastry sheet with the egg wash.
- Place the second pastry sheet on top, pressing the edges to seal. Trim to form a neat rectangle and crimp edges with a fork. Cut four 1-inch slits across the top.
- Bake for 30 minutes until the pastry is golden brown and puffed.
Glaze and Assembly
- Let the slab pie rest on the baking sheet for 10 minutes until cool to the touch.
- Whisk together 1½ cups powdered sugar and 1 to 2 tablespoons heavy cream until smooth and glossy.
- Drizzle the glaze evenly over the cooled pastry before slicing into servings.
Notes
Tested tip: Ensure puff pastry sheets stay chilled until ready to work to avoid tearing.
Prep note: Lightly flour the work surface to prevent sticking without over-flouring.
Storage tip: Keep slices in an airtight container at room temperature up to 2 days, or freeze for up to 1 month.