Prep Time
10 Mins
Bake Time
20 Mins
Stand Time
15 Mins
Yield
Serves 4
Photo: Antonis Achilleos; Styling: Susan Vajaranant

How to Make It

Step 1

Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a bowl, combine raspberries, cornstarch, lemon zest and 4 Tbsp. sugar.

Step 2

Lay 1 phyllo sheet on a work surface, short side facing you, keeping remaining sheets covered in plastic wrap. Brush sheet lightly with butter and lay a second sheet on top. Repeat with remaining butter and phyllo. (You will have some butter left over.)

Step 3

Spoon raspberry filling in a 2-inch-thick line along long edge of dough, leaving 2 inches at top and bottom. Sprinkle with white chocolate chips. Roll up tightly, fold ends under, and place seam side down on baking sheet. Brush with a bit of remaining butter. Sprinkle with remaining 1/2 Tbsp. sugar.

Step 4

Bake until golden brown, 15 to 20 minutes. Let stand on baking sheet on a wire rack for 15 minutes, then slice and serve warm, or let cool and serve at room temperature.

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