Raspberry and white chocolate nems recipe

18 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 400 calories / serving
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This sweet spring roll recipe is perfect for an easy dessert, yet looks beautifully elegant with it's white chocolate filling and vibrant raspberries. 

  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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  • 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
  • Energy 1695kj 400kcal 20%
  • Fat 18g 26%
  • Saturates 10g 50%
  • Sugars 33g 37%
  • Salt 0.5g <1%

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

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