Raspberry and white chocolate nems recipe
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- Serves 4
- 10 mins to prepare and 15 mins to cook
- 400 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1695kJ 400.0kcal
- Fat
- 18g
- Saturates
- 10g
- Salt
- 0.5g
- Sugars
- 33g
of the Reference intake
Carbohydrate 54.9gProtein 7.0gFibre 3.0g
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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 fewraspberries(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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