Juicy, sweet nectarines are a fantastic summer treat. We love both the yellow and white varieties on offer at the markets in Italy.  Try them in this tasty strudel as a delicious alternative to apples…

Makes 2 small strudels

1 sheet of ready puff pastry, around 350g
100g of  creme fraiche
2 nectarines, thinly sliced
40g of red currants or blueberries
4 tbsp sugar
icing sugar for decoration

Roll out the puff pastry, but keep it on its paper. Place it horizontally (with the long side facing you). Cut in 4 sections, making sure not to cut the paper. Puncture the two sections on your left hand side with a fork, slit across the shorter side the other two sections with a knife, but do not cut too close to the edges. These are going to be the tops of your strudels.

Spread some crème fraiche on the bottom sections, then arrange the nectarine slices making sure you leave enough space on the edge to seal afterwards.  Dust with the sugar, put more crème fraiche, then the berries on top.

Fold the right hand side of pastry over the left one, and carefully peel off the paper. Cut the extra paper so that you are only left with the one in the bottom. Seal the edges of your strudels with a fork and transfer on a baking tray.

Cook at 200*C in the bottom half of a preheated oven for 20 minutes.

Dust with icing sugar and serve once cooled.