- butter sticks - 3/4 Pieces
- sugar - 1 teaspoon
- white bread for sandwiches - 6 Slices
- dark brown sugar - 1/4 cup
- lemon peel - 1/2 Teaspoon
- salt - 1/8 teaspoons
- breadcrumbs - 1/2 cup
- Strawberries - 1 1 / 2-2 Glasses
- whipped cream - To taste
1. Preheat the oven to 175 degrees. Melt the butter on medium heat in a small saucepan. As soon as the oil has melted, reduce the heat to low. Cooking oil until then, often stirring until it turns brown, and a hazelnut flavor will not appear. Carefully watch the oil and do not leave it unattended! Oil can burn out in just 1 minute. Remove from heat. Lightly oil each compartment of the muffin mold, then sprinkle with sugar. Trim the crusts off the bread slices. 2. Use a rolling-pin to thinly roll out every slice of bread. Lubricate on both sides with brown oil, and then gently place in the mold compartment. 3. Stir brown sugar, lemon zest, salt and breadcrumbs in a bowl, then add the sliced strawberries and mix. Stir with the remaining brown oil. 4. Put the strawberry mixture in bread slices. Cover the form with foil and bake for 15 minutes. Then remove the foil and bake for 10 minutes until the strawberry becomes very soft. 5. Let it cool for 5 minutes before removing it from the mold. Serve keksiki warm or at room temperature, decorated with whipped cream.
Servings: 6