- 3 sheets phyllo pastry
- 6 tsp sunflower oil
- 175ml reduced-fat cream
- 3 tbsp icing sugar seeds from 1 vanilla pod, split and with seeds scraped out (or use 1 tsp vanilla extract)
- about 380g raspberries
- Preheat oven to 180°C. Line two baking sheets with baking paper. Lay one phyllo sheet on a work surface and brush with 2 tsp oil. Repeat, layering the remaining phyllo sheets on top and brushing each with 2 tsp oil. Trim the edges to neaten, then slice into 18 rectangles, each about 5cm x 10cm.
- Transfer rectangles to the prepared baking sheets and bake for 15 minutes until golden and crisp. Meanwhile, pour the cream into a large bowl; sift in 2 tbsp of the icing sugar. Add the vanilla seeds (or extract) and whip to soft peaks.
- To assemble, put a phyllo rectangle on a serving plate, top with 1 tbsp of the cream mixture and a layer of raspberries. Repeat layering with another phyllo rectangle, 1 tbsp cream and raspberries. Top with a final phyllo rectangle. Repeat assembling to make six stacks. Sieve over remaining icing sugar and serve.
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