Ingredients
- 250g (9oz) all-butter puff pastry
- 250ml (9fl oz) double cream
- ½ tsp rose extract
- 1tbsp icing sugar, plus extra, to dust
- 250g (9oz) strawberries, hulled and thinly sliced
- 25g (1oz) pistachios, finely chopped
Instructions
- Heat the oven to 200C, 180C fan, 400F, gas 6. Dust the work surface with icing sugar, then place the pastry on the top; dust the top with icing sugar and roll to 1cm (½ in) thick. Cut into 2 lengths, each around 25x10cm (10x4in), and place on a baking sheet. Dust again with a little flour, prick all over with a fork and place a light baking sheet on top to cover the pastry
- Bake for 15 minutes, then remove the extra baking sheet and cook for a further 10 minutes or until browned
- Whip the cream with the rose extract and 1tbsp icing sugar until just stiff
- To assemble, spread 2 or 3tbsp of the cream over one of the cooled pastry sheets, top with some strawberry slices, then sprinkle over a little of the chopped pistachios. Repeat with the remaining layer.
