Ingredients
- 4 sheets of brick
- 2 medium pineapples
- 150 g caster sugar
- 8 cloves ground into powder
- 200 g butter
- Grout:
- 350 g of washed and hulled strawberries
- 3 teaspoons of icing sugar
- juice of 1 lemon
Preparation
In a large saucepan, melt the butter. Reserve 3 tablespoons to brush the pastry sheets. Add the sugar to the remaining butter, mix well and cook over low heat until you obtain a very light caramel. Add the pineapple slices and clove powder.
Mix gently to coat the pineapple with caramel, and cook for 5 minutes over low heat. Leave to cool in a colander.
Brush all the pastry sheets evenly with butter.
Arrange them on buttered baking trays, cook everything in the oven for approximately
3 minutes, until the leaves are golden and crispy. Remove from the oven and set aside while you prepare the coulis.
Put the hulled strawberries in a blender. Then strain the coulis by pressing it and crushing it with a wooden spoon. Add the icing sugar and lemon juice. Mix and set aside at room temperature.
On a large serving dish, place a sheet of pastry. Cover the entire surface with a third of the quantity of caramelized pineapple, taking care not to break the leaf; cover with another leaf and spread the second third of caramelized pineapple on top; cover with a third leaf and spread the last third of pineapple on top.
Finally cover with the last sheet of pastry, dust it with icing sugar, then pour the coulis all around the pastilla. Serve immediately, before the pineapple soaks the pastry sheets.
source: la-cuisine-marocaine.com
