Light layers of flaky foil are the secret to this stunning yet simple pretty French pastry.
Fromage frais, 99% fat free
300 g, (2x 150g tubs)
4 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
- Combine sugar and cinnamon in a small bowl. Reserve 1 teaspoon of sugar mixture and set aside. Lightly spray 1 filo sheet with oil. Sprinkle with one-quarter of the remaining sugar mixture. Top with another filo sheet and lightly spray with oil. Sprinkle with one-quarter of the sugar mixture. Continue layering in this manner with remaining filo and sugar mixture.
- Using a small sharp knife, cut pastry stack into 12 even rectangles. Place on prepared trays. Bake, swapping trays halfway through cooking, for 5–7 minutes or until golden. Set aside to cool.
- Spread 4 filo stacks with half the fromage frais and raspberries. Top each with another filo stack, remaining fromage frais and raspberries. Top with remaining filo stacks. Serve sprinkled with reserved sugar mixture.
TIP: Fresh filo pastry is sold in the chiller cabinets of the supermarket. It is easier to work with than frozen filo. Keep it covered with a damp tea towel when not using to stop it drying out.