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3 sheets filo pastry - we used Jus-Rol
- 6 tsp.
sunflower oil
- 175 ml
(6 fl oz) tub Elmlea Double Cream Light alternative
- 3 Tbsp.
icing sugar
1 vanilla pod, split and with seeds scraped out (or use 1tsp vanilla extract)
about 375g (13oz) raspberries
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment. Lay one filo sheet on a work surface and brush with 2tsp of oil. Repeat, layering the remaining filo sheets on top and brushing each with 2tsp oil. Trim the edges to neaten, then slice into 18 rectangles, each about 5 x 10cm (2 x 4in).
- Step 2
Transfer rectangles to the prepared baking sheets and bake for 15min until golden and crisp. Meanwhile pour the Elmlea into a large bowl; sift in 2tbsp of the icing sugar. Add the vanilla seeds (or extract) and whip to soft peaks.
- Step 3
To assemble, put a filo rectangle on a serving plate, top with 1tbsp of the cream mixture and a layer of raspberries. Repeat layering with another filo rectangle, 1tbsp cream and raspberries. Top with a final filo rectangle. Repeat assembling to make six stacks. Sieve over remaining icing sugar and serve.
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Bake the filo layers up to a day ahead. Store carefully stacked in an airtight container at room temperature. Complete recipe to serve.
Per Serving:
- Calories: 219
- Fibre: 3 g
- Total carbs: 24 g
- Sugars: 9 g
- Total fat: 11 g
- Saturated fat: 7 g
- Protein: 4 g
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