Summer fruit pastry slices

Total time: 50m
Preparation Time: 30m

For 7 piece

Nutritional Information

Contains 478 Kcal, 8g Protein, 53g Carbohydrates, 26g Fat


  • Nut sugar
  • 30 g sugar
  • 50 g ground hazelnuts
  • Pastry slices
  • 1 puff pastry dough, rolled into a rectangle (25 x 42 cm)
  • 80 g white chocolate, finely chopped
  • 2 apricots, thinly sliced
  • 40 g blackberries, halved
  • 40 g red currants
  • 1 eggs, beaten
  • To serve
  • 500 ml Fior di Latte ice cream

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  • Nut sugar

    Dry-roast the hazelnuts and sugar in a frying pan for approx. 3 mins., allow to cool.
  • Pastry slices

    Unroll the pastry, cut in half lengthwise, then cut into 7 rectangular pieces (6 x 12 cm), place half on a baking tray lined with baking paper. Spread 1 tbsp the nut sugar on the pastry, leaving a border of approx. 5 mm., brush with a little egg. Set aside the remaining nut sugar. Top with chocolate and fruit. Make incisions in the remaining pastry pieces with a sharp knife, about 5 mm apart, so that the pieces still hold together around the edges. Place pastry pieces over the filling, press edges together firmly with a fork. Coat the slices with the remaining egg.
  • Bake

    Approx. 10 mins. in the centre of an oven preheated to 220°C. Sprinkle the remaining nut sugar over the pastry slices, bake for approx. 10 mins. until done. Remove from the oven, leave to cool on a cooling rack.
  • To serve

    Serve the slices with a scoop of ice cream.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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