Jammy croissant strawberry sundae
A jammy strawberry sundae with crispy croissant crunch.
Roasted berries go sweet-tart with lime, topped creamy and light.
Buttery, golden, and speckled with sumac—pure dessert bliss.
dessert ⏱ 70 min 430 kcal / portion 85.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- preheat oven to 200°C and line a roasting tin
- bake strawberries for 15-18 min at 200°C until super soft, stirring halfway through
- cool the roasted strawberries
- preheat oven to 150°C and line a baking tray
- mix croissants, melted butter, caster sugar, and sea salt then bake for 25-30 min at 150°C until golden brown and crispy
- cool the cranko
- assemble sundae with strawberry ice cream and roasted strawberries
- top with lightly whipped cream and sumac
- garnish with cranko and serve
