Strawberry shortbread stacks
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This is an easy but impressive dessert of discs of sweet puff pastry with a flaked almond topping, sandwiched together with creme fraiche or double cream and strawberries.
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Serves: 6
Ingredients
- 340g (12oz) frozen sweet puff pastry, thawed
- 24 strawberries
- 25g (1oz) flaked almonds
- 250ml (8floz) crème fraiche or alternatively use whipped double cream
- Caster sugar to sprinkle
- Beaten egg white to glaze
- 40g (1 1/2oz) plain chocolate melted
Method
- Preheat oven to 180ºC/350ºF/ gas 4. Roll out the pastry quite thinly to around 3-4mm (1/8?1/4in) thick and cut out twelve 10 cm (4in) discs. (You may have to re-roll out the pastry to gain all the discs).
- Place on lined baking sheet and prick with fork 3-4 times.
- Brush tops with beaten egg white, then sprinkle with a little caster sugar and scatter almonds over discs.
- Bake in oven for 10-12 mins until pastry is just golden brown. Then allow to cool.
- Cut strawberries into 4-6 wedges depending on size of strawberry.
- Spread a generous spoonful of crème fraiche (or whipped double cream) over 6 of the discs, almond side facing up.
- Arrange strawberry wedges onto top of crème fraiche. Top with any remaining crème fraiche.
- If desired, pipe melted plain chocolate in a zigzag pattern across the top of the remaining 6 discs.
- Place almond/chocolate side up onto top of mixture and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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