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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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
