Photo: Antonis Achilleos; Styling: Susan Vajaranant
1 12-oz. package frozen raspberries, thawed and drained
1 tablespoon cornstarch
1/2 teaspoon grated lemon zest
4 1/2 tablespoons sugar
6 sheets phyllo dough
3 tablespoons unsalted butter, melted
1/3 cup white chocolate chips
How to Make It
Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a bowl, combine raspberries, cornstarch, lemon zest and 4 Tbsp. sugar.
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.)
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.
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.