[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) A$144. Offer ends 23/07/2024. See terms.
Photo of Apple and raspberry bonbons by WW

Apple and raspberry bonbons

Total Time
30 min
10 min
20 min
Pastry shaped bonbons filled with apple and raspberries make a perfect little dessert.



4 small, thinly sliced

Caster sugar

1 tbs

Frozen raspberries

½ cup(s), (75g)

Filo pastry

8 sheet(s)

High fibre white bread

70 g, made into breadcrumbs

Reduced-fat vanilla custard

1 cup(s), (250ml)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Place apple, sugar and 2 tablespoons water in a large saucepan over high heat. Cook, covered, stirring occasionally, for 5 minutes or until apple is just tender. Remove from heat. Stir in raspberries.
  3. Lay 1 filo sheet on a flat surface and lightly spray with oil. Top with another filo sheet and lightly spray with oil. Fold filo stack in half crossways. Sprinkle one-quarter of the breadcrumbs down the centre of the filo stack, leaving a 4cm border at each end. Top breadcrumbs with one-quarter of the apple mixture and roll to enclose filling. Gently twist the ends to create a bonbon. Place on prepared tray. Repeat with remaining filo, breadcrumbs and apple mixture to make 4 bonbons.
  4. Lightly spray bonbons with oil and bake for 15 minutes or until golden and crisp. Serve with custard.


TIP: Fresh filo is available from the chiller cabinets of supermarkets and is easier to work with than frozen filo. Cover pastry you are not using with a damp tea towel to stop it drying out.