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Raspberry and white chocolate nems recipe

Raspberry and white chocolate nems recipe

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

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 400 calories / serving


  • 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

  • Energy

  • Fat

    18g 26%
  • Saturates

    10g 50%
  • Sugars

    33g 37%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 54.9g Protein 7g Fibre 3g


  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. 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.
  3. 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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