Defrost the dough. Roll out each slice slightly larger (approx. 12 x 24 cm) and cut in half. Whip all 4 corners to the middle, press on. Place on a cold rinsed baking tray. Wrap about 2 tbsp. peas in foil and place in the middle
Bake in a hot oven (electric cooker: 225 °C / convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Mix egg yolk and 1 teaspoon cream. Spread the edges of the dough after 10-15 minutes. Let cool off
Roast the almonds. Wash, clean and halve the strawberries. Warm the jam and mix with the strawberries. Mix 50 g icing sugar and lemon juice. Spread the edges of the dough with it. Sprinkle with half almonds
Whip 100 g cream, cream firmer and 1 tablespoon icing sugar until stiff. Fold in yoghurt. Spread with the strawberries on the Copenhageners. Sprinkle the rest of the almonds on top