Preheat the oven to 200°C.
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 minutes 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.