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Photo of Raspberry and macadamia galette by WW

Raspberry and macadamia galette

Total Time
55 min
30 min
25 min
The perfect combination of tart ruby-red berries, sweet nutty pastry cream and featherlight filo.


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)


  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.