1

sheet

frozen puff pastry; thawed

2

cups

fresh raspberries; picked over

450

g

yellow nectarines; pitted and thinly sliced

2

cups

natural yoghurt; chilled

1

Lay sheet of puff pastry on a well-greased baking tray. Keep sheet whole if serving as a single dessert, or slice pastry into individual serving sized shapes.

2

Bake puff pastry according to package directions. Set aside and let cool.

3

Using a sharp knife, cut puff pastry in half horizontally. Gently remove top half.

4

Arrange fruit over bottom half of pastry. Spread yoghurt over fruit.

5

Gently cover with top layer of puff pastry. Dust top with icing sugar.