Raspberry & Macadamia Galette

Cook Time 55 minutes

Servings 8


½ cup (70g) shelled macadamia nuts
40g Weight Watchers Canola Spread
¼ cup (55g) caster sugar
1 egg yolk
¼ cup (35g) self-raising flour
3 sheets filo pastry (see note)
200g frozen raspberries
2 tsp icing sugar 


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.

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.

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.

Bake galette for 25–30 minutes or until golden. Serve dusted with icing sugar.

Note: Allow frozen filo pastry to thaw for 2 hours at room temperature before removing the required sheets. Place remaining sheets in an airtight bag and freeze for future use (it cannot be refrozen more than once so it may be more convenient to refreeze the sheets into usable portions).


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