Raspberry and Ginger Individual Strudels

Preheat oven to 200C/400F/gas mark 6

Place the raspberries in a large bowl and sprinkle with the cinnamon and sugar. Gently mix so the raspberries are coated with sugar.

Brush a sheet of filo pastry with melted butter. Place 1/4 of the raspberries on half of the pastry, leaving and 2in / 5 cm border all round. Fold the long edges over the fruit, then starting at the short end with filling on, roll the strudel up.

Transfer to a greased baking sheet and brush with more melted butter. Repeat the process for the other 3 strudels.

Bake in the oven for 25 minutes until golden. Dust with icing sugar before serving.