for 7 pieces

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	blackberry, halved
40 g	red currants
1	egg, beaten

To serve

500 ml

Fior di Latte ice cream

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.

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