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Raspberry and white chocolate nems recipe
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33 ratings
This sweet spring roll recipe is perfect for an easy dessert, yet looks beautifully elegant with it's white chocolate filling and vibrant raspberries. See method
Ingredients
- 135g filo pastry sheets, kept under a damp cloth
- 25g butter, melted
- 250g raspberries
- 150g white chocolate, evenly chopped
- 1tbsp icing sugar, for dusting
Each serving contains
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Energy
1695kj
400kcal
20%
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Fat
18g
26%
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Saturates
10g
50%
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Sugars
33g
37%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 54.9g
Protein 7g
Fibre 3g
Method
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Working quickly, cut the filo pastry sheets into 6 inch x 3 inch rectangles. Brush all over with the melted butter and arrange chunks of the white chocolate and a few raspberries (make sure you leave some for garnishing) in a line along the bottom edge of the pastry sheets.
- Roll into cylinders and arrange on a lined baking tray. Bake for 8-10 mins until the chocolate is melted and the pastry is golden and crisp. Remove from the oven and arrange in serving bowls. Garnish with the reserved raspberries and a dusting of icing sugar before serving.
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