Raspberry and macadamia galette
6
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
The perfect combination of tart ruby-red berries, sweet nutty pastry cream and featherlight filo.
Ingredients
Raw macadamias
½ cup(s), (70g)
Reduced fat oil spread
40 g
Caster sugar
¼ cup(s), (35g)
Egg yolk
1 medium
White self-raising flour
¼ cup(s), (35g)
Filo pastry
3 sheet(s)
Frozen raspberries
200 g
Icing sugar
2 tsp
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Using a food processor or blender, process nuts until finely chopped.
2
Using electric beaters, beat spread, sugar and yolk in a mixing bowl for 3–4 minutes or until light and fluffy. Stir in flour and nuts.
3
Cut filo sheets in half crossways. Place 1 sheet on a flat surface and lightly spray with oil. Top with another filo sheet and spray with oil. Continue layering filo to make one rectangular stack. Place pastry stack on prepared tray and spread evenly with nut mixture, leaving a 4cm border. Press raspberries into the mixture. Fold pastry edges to make a border.
4
Bake galette for 25–30 minutes or until golden. Serve dusted with icing sugar.
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