Ingredients
- 250 g of brick sheets (pastilla)
- 50 g butter
- For the stuffing:
- 250 g peaches
- 250 g crushed almonds
- 250 g pears
- 250 g apples
- juice of 1 lemon
- 20 cl of cold crème fraîche
- 40 g of icing sugar
- 3 tbsp. tbsp orange blossom water
- For the decor:
- 250 g strawberries
- icing sugar and cinnamon
-
Preparation
Wash the fruit and cut them into thin half-rings.In a container, place the fruits, sprinkle them with lemon juice to prevent them from blackening.
Cut the pastilla sheets using a 10 cm round circle. Brush the pastilla sheets with butter and bake them in the oven at medium temperature until golden brown.
In a container, beat the crème fraîche with the icing sugar to obtain whipped cream.
On the serving dish, place a sheet of pastilla, cover it with whipped cream, crushed almonds, place pieces of fruit on top.
Cover with another sheet of pastilla, garnish with fruit arranged in a rosette. Repeat the operation to assemble the other pastillas until the ingredients are used up.
Serve the pastillas decorated with strawberries, icing sugar and cinnamon.
source: la-cuisine-marocaine.com
