preheat oven to 425F
make strawberry chia jam:
cook 2 cups frozen or fresh strawberries in coconut oil + 1/4 cup water over low/med heat. when soft enough, mash down (clumps are fine)! sprinkle 2 tbsp chia seeds and lower temp. let sit to cool.
unthaw 1 sheet puff pastry according to package
roll out slightly on a floured surface
cut into 12 equal rectangles
using a shark knife, cut a border along the inside of the rectangle, but don’t cut all the way through.
evenly top each inner rectangle with jam
bake for 17-23 min or until golden brown and puffed
icing: 1 cup powdered sugar + 1 tbsp milk of choice