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Strawberry pastilla
Strawberry pastilla
Category
FISH
Servings
4
Prep Time
40 minutes
Cook Time
12 minutes
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
500g strawberries
2 tbsp. pistachios
250ml cream
40g butter
2 tbsp. icing sugar
Ingredients
-
FEUILLE DE BRICK
$10.00 -
STRAWBERRY
-
CREAM
-
ICING SUGAR
-
BUTTER
$9.99
Directions
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.
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