reduced fat oil spread
1 tsp, finely grated
1 medium, lightly beaten
¼ cup(s), (30g)
uncooked filo pastry
4 x 3 second spray(s)
- Preheat oven to 200°c. Line a large baking tray with baking paper. Using electric beaters, beat the canola spread, sugar and orange rind in a medium bowl until light and fluffy. Add the egg and beat well. Stir in the almond meal and flour.
- Place 1 sheet of filo on a flat surface and lightly spray with oil. Top with another sheet and lightly spray with oil. Repeat with the remaining filo. Transfer the filo stack to the prepared tray.
- Spread the almond mixture onto the pastry leaving a 2cm border. Arrange the raspberries on top of the mixture. Fold the edges of the pastry over to form the sides. Bake for 15 minutes or until golden brown and the filling has set. Cool slightly and serve warm.