Freshly sliced strawberries smothered in whip cream and hazelnut spread. Dust with icing sugar before serving!
|2 cups||(500 mL) Sliced fresh strawberries, divided|
|1 tbsp||(15 mL) Sugar|
|1 tbsp||(15 mL) Butter|
|½ cup||(125 mL) Whipping cream (35%)|
|1 tsp||(5 mL) Vanilla extract|
|¼ cup||(60 mL) Hazelnut spread|
|¼ cup||(60 mL) Toasted hazelnuts, chopped|
|8||Slices Dempster’s® Stays Fresh™ White Bread|
|¼ cup||(60 mL) Icing sugar|
MIX together in a medium saucepan half the strawberries, butter and sugar. Cook over low heat, stirring often, until strawberries have softened and the liquid has reduced and thickened. Remove from heat. Stir in the remaining strawberries and refrigerate.
WHIP the cream with vanilla until it forms stiff peaks.
ASSEMBLE sandwiches by spreading each of four slices of bread with hazelnut spread. Sprinkle with toasted hazelnuts and a layer of strawberry compote. Cover with a layer of whipped cream and remaining slices of bread. Dust the top with icing sugar just before serving.
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