Phyllo Pastry Stuffed with White Chocolate Ganache & Raspberry Compote

Indulge in the crispy layers and rich and tart flavours with this sweet treat!

Recipe by: Tiffany Kate-Lyn Matthews
Makes: 8
Preparation time: 40 minutes
Cooking time: 15 minutes


  • 8 sheets phyllo pastry
  • ¼ cup unsalted butter, melted
  • 1 egg, beaten
  • For the white chocolate ganache:
  • 1 cup cream
  • 200g white chocolate, chopped
  • For the raspberry compote:
  • 1 ½ cups frozen raspberries
  • 3 Tbsp castor sugar
  • 2 Tbsp water
  • 1 Tbsp lemon juice & zest
  • To serve:
  • icing sugar for dusting

How To Make Phyllo Pastry with White Chocolate and Raspberry Compote

  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Meanwhile prepare the ganache, place chocolate in a heatproof bowl and set aside.
  3. Heat cream in a saucepan over medium heat and allow this to simmer.
  4. Remove from the heat and pour the hot cream over the chocolate, allow this to sit for a few minutes.
  5. Mix using a silicone spatula until smooth, then set aside and allow it to cool. Add raspberries to a saucepan with sugar, water, lemon juice and zest, bring to a boil then lower the heat and allow it to simmer for 10 minutes until it starts to thicken.
  6. Remove from the heat and allow it to cool down.
  7. Place the phyllo sheets on a clean surface, cut each sheet into 3 equal strips lengthwise, then brush with melted butter and place another sheet on top.
  8. Spoon 1 Tbsp of ganache and 1 Tbsp of raspberry compote towards the end of each strip then fold the bottom right-hand corner up to cover the filling and make a triangle shape, then fold the triangle up, then fold to the right and fold to the left ensuring that the points are tucked in to prevent the filling from seeping out.
  9. Place onto the prepared baking tray, brush with egg wash, and bake for 15 minutes until golden brown and crispy. Serve immediately and dust with icing sugar, enjoy!

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