Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl. Add egg and lukewarm water. Mix, with an electric mixer fitted with a dough hook, until a dough is formed.
Add butter. Knead until dough is soft and pliable.
Remove dough to a lightly floured bowl. Cover with a piece of cling film and leave aside in a warm place for 40-45 minutes or until doubled in size.
Place dough on a lightly floured table top. Roll out in into a rectangle 0.5cm thick. Spread liberally with diced butter and sprinkle with cinnamon powder. Spread with strawberry pie filling.
Roll up tightly, Swiss Roll style, into a long cylinder. Cut into 5 cm width. Arrange the cut rolls in a greased chiffon pan.
Place the chiffon pan into a big loose plastic bag and tie up with string. Leave aside to proof for 35-40 minutes or until doubled in size.
Bake in a preheated oven at 190°C for 5 minutes. Remove and brush with glaze. Sprinkle with chopped walnuts.
Continue to bake for a further 15-20 minutes or until golden and well risen.