Raspberry and white chocolate nems recipe

Name: Raspberry and white chocolate nems
Yield: Serves 4
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

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

Shop your ingredients

Theos Ready Rolled Filo Pastry 250 G
135g filo pastry sheets, kept under a damp cloth
£1.80
£7.20/kg
Tesco British Salted Block Butter 250G
Aldi Price Match
25g butter, melted
£1.85
£7.40/kg
Rosedene Farms Raspberries 125G
Aldi Price Match
250g raspberries
£1.49
£11.92/kg
Ms Molly's White Chocolate Bar 100G
Aldi Price Match
150g white chocolate, evenly chopped
£0.59
£5.90/kg
Silver Spoon Icing Sugar 1Kg
1tbsp icing sugar, for dusting
£2.65
£2.65/kg

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.