For 4 people
Step 1 of 3
50 g unsalted butter4 phyllo dough4 brik pastry sheets40 g hazelnut
Prepare the crunch: Melt 50 g butter in a pan until it foams. Cut 4 phyllo pastry and brik sheets into irregular pieces and brown them in 40 g hazelnut butter. The pastry should become brittle and take on an amber color.