I love this recipe which combines the crunchiness of brick pastry with the smoothness of whipped cream and the sweetness of strawberries. A spring dessert that will make you impress your kids and or guests!
9 brick sheets
2 tbsp. pistachios
2 tbsp. icing sugar
Preheat the oven to 180°. Melt the butter in a small saucepan. Lightly butter the pastry sheets with a brush and overlap them 3 by 3.
Dust the top sheet with a little icing sugar using a small sieve. Bake the “packets” of 3 sheets for about 10 minutes until the sheets are golden and crispy. Let cool on a rack.
cut the strawberries them into strips. Whip the very cold cream into whipped cream, adding the rest of the icing sugar. Lightly roast the pistachios in a dry pan, let them cool and coarsely chop them with a knife.
Just before serving, spread the whipped cream (using a pastry bag, it's prettier), the strawberries and the pistachios on 2 “packets” of brick pastry sheets, overlap them and finish with the last “packet”. Serve immediately.