Last week I took a night off from cooking dinner and was treated to a delicious meal at my friend Crystals house. Of course I couldn’t show up empty-handed so I offered to bring dessert!

I had phyllo dough in my fridge and white chocolate chips in my pantry so I decided to bring them together with tart raspberries.

White chocolate and raspberry are a perfect combination in this delicious dessert pastry.  Flakey phyllo dough encompasses the tasty pair for sweet perfection.

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (makes 10 phyllo rolls)

• 1 cup raspberries
• 1 tsp cornstarch
• ½ tsp lemon juice
• ¼ cup sugar
• 10 sheets phyllo dough
• olive oil cooking spray
• 1/3 cup white chocolate chips

Start by combining the raspberries, cornstarch, lemon juice and sugar in a small bowl.

Lay out the phyllo dough and spray the top sheet with cooking spray.

Start from the top and fold the phyllo dough in half.

Next, place the raspberries 1 inch from the edge.

Place the white chocolate chips on top.

Next, fold in the sides of the phyllo dough.

Then roll the dough into a cylinder shape and spray the top with cooking spray. Repeat the above steps 9 times.

Place the phyllo rolls in a 400° oven for 10-12 minutes.

Remove from the baking stone and serve.

A-M-A-Z-I-N-G!

These are a quick and simple dessert with minimal ingredients that are perfect for taking to parties or serving as a weeknight after-dinner dessert!

Now it’s time to dig in!

♣ Vegetarian Option: This recipe is vegetarian and vegan.

♦ Gluten Free Option: Foodista has a recipe for gluten-free phyllo dough here.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.