Strawberry crisp

By Marie - Blog "Crème Laurette"

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Ingredients

8 sheets of brick pastry
500g strawberries
75g unsalted pistachios, peeled and coarsely chopped
Agave syrup or honey

Details

servings 4
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

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.

Step 2

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.