Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Summer Fruit Triangles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Summer Fruit Triangles

    These are surprisingly easy to make and will go down a treat.

    Serves: 4


    • For the hazelnut pastry
    • 50g butter
    • 25g caster sugar
    • 50g plain flour, sifted
    • 50g hazelnuts, toasted and finely ground for the raspberry sauce
    • For the raspberry sauce
    • 125g raspberries
    • 25g icing sugar, plus extra for dredging
    • 250g mixed summer fruits, eg, blueberries, redcurrants, raspberries and strawberries
    • 1 x 200ml pot Waitrose Crème Fraîche


    1. Preheat the oven to 180°C, gas mark 4.
    2. Make the pastry. Beat the butter and caster sugar until creamy and stir in the flour and hazelnuts. Gather the mixture together with your hands and turn onto a floured surface. Knead lightly, then roll out to a rectangle and cut into 8cm squares, re-rolling the trimmings, if necessary.
    3. Place on a baking sheet, prick all over with a fork and cook for 12-15 minutes until golden.
    4. Immediately cut four of the squares diagonally in half to make 8 triangles.
    5. Make the raspberry sauce. Press the raspberries through a fine sieve and beat with the icing sugar to make a smooth sauce. Stir the summer fruits into the sauce and set aside.
    6. Arrange the pastry squares on individual serving plates. Divide the crème fraîche between them, then push 2 pastry triangles into the cream of each. Dredge with icing sugar. Spoon the raspberry sauce between the triangles.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars