Main Ingredients:
Cookies: 140g; Liquid marshmallows: 150g; Butter: 45g; Milk powder: 50g; Freeze-dried strawberry slices: 30g.
Additional Ingredients:
Cashews: 40g; Peanuts: 20g; Pumpkin seeds: 20g.
Flavor: Milky; Technique: Other; Time: Half an hour; Difficulty: Moderate.
Strawberry Snowflake Pastry Cooking Steps
Prepare all ingredients.
Cashews and peanuts are roasted by myself, in original flavor, pumpkin seeds are used raw. You can roast them if you prefer, I like to use them raw.
Put the dried fruits in a sealed bag and crush them into small pieces with a rolling pin.
Mix the cookies, crushed dried fruits, and strawberry slices together.
In a non-stick pan, melt the butter over medium-low heat.
Add the marshmallows.
Continue to stir over medium-low heat to blend the marshmallows and butter.
Add the milk powder.
Stir until completely mixed and uniform.
Pour in the mixed ingredients.
Turn off the heat and mix well.
Pour onto an oiled cloth and press repeatedly to mix the ingredients and sugar evenly, then flatten.
Place in a nougat baking pan and shape it by rolling with a rolling pin, sprinkle dried milk powder evenly on both sides.
After cooling, cut into evenly sized pieces with a ruler.
Look at the cross-section, with distinct layers of cookies and red strawberry pieces, it’s a delicious snowflake pastry. Give it a try if you like it.
