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Photo of Apple and raspberry bonbons by WW

Apple and raspberry bonbons

7 - 10
PersonalPoints™ per serving
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.