By Marie - Blog "Crème Laurette"
- 8 sheets of brick pastry
- 500g strawberries
- 75g unsalted pistachios
- peeled and coarsely chopped
- Agave syrup or honey
Level of difficulty Easy
Cost Budget Friendly
Preheat oven to 180 ° C.
Cut three discs of equal diameter in each pastry sheet. With a brush, brush the agave syrup and stick them together two by two. Place the discs on a baking sheet lined with greaseproof paper, bake and cook until crisp. Then let them cool on a rack. Rinse and hull the strawberries.
Place one of the pastry discs on the dessert plate. Sprinkle with crushed pistachios and cover with a few strawberries. Place a second disc of pastry on top, sprinkle again with pistachios and cover with strawberries. Finish with a third pastry disc sprinkled with pistachios and a strawberry or two.
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