Raspberry macadamia galette

Lucy Kellys fruity, nutty filo tarts are surprisingly low in fat
Raspberry macadamia galette
  • Rating:
  • Serves: 8
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 70 g macadamia nuts
  • 40 g low fat spread
  • 55 g caster sugar
  • 1 egg yolk
  • 35 g self-raising flour
  • 3 sheets filo pastry, see cook's note
  • 200 g raspberries
  • 2 tsp icing sugar

Tips and Suggestions

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).


1. Preheat oven to 200C/180 fan/gas 6. 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 34 minutes or until light and fluffy. Stir in flour and nuts.

2. 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.

3. Bake galette for 2530 minutes or until golden. Serve dusted with icing sugar.

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