Set the parchment with the strips aside. Spread the fruit filling evenly in the centre of the rectangle to 2-cm (¾-inch) of the sides. With a pastry brush, brush water around the edges of the dough. Place, diagonally, half of the dough strips, side by side, spacing them evenly. Lightly press the strips around the perimeter. Repeat with the remaining strips in the opposite direction. Trim the edge of the pastry to remove excess strips. Brush the dough with the egg wash and sprinkle with coarse sugar, if desired.
