Summer fruit pastry slices

Summer fruit pastry slices

Total: 50 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 478 kcal
, Fat: 26 g
, Carbohydrate: 53 g
, Protein: 8 g

Ingredients

7 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Nut sugar

50 g ground hazelnuts
30 g sugar

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 egg, beaten

To serve

500 ml Fior di Latte ice cream
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How it's done

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.

How-tos

Roasting nuts

Roasting nuts

Sharpening a knife

Sharpening a knife

Shaping scoops of ice cream

Shaping scoops of ice cream

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