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Dill brik dough

A wafer-thin and crispy pastry dough with the flavour and colour of dill. This recipe lends itself to all your tartlet moulds.

Creation by Sidney Schutte, Spectrum**, Amsterdam.

Makes 40 pieces.

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Allergens and dietary requirements

  • Soy
  • Cow's milk
  • Lactose
  • Gluten
  • Vegetarian

Ingredients

3
bunches
fresh dill
150
g
butter
4
sheets
brik pastry sheets

Scale recipe

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