PREP + COOK TIME 45 mins SERVES 4
5 bananas, peeled, halved lengthways, chopped 1 teaspoon orange zest 1 tablespoon brown sugar 1 tablespoon brandy ½ teaspoon vanilla essence 12 sheets filo pastry 2-3 tablespoons butter, melted icing sugar, for dusting
300ml cream 1 heaped tablespoon icing sugar 2 tablespoons maple syrup
1 Preheat oven to 220°C. In a bowl, combine the bananas, zest, sugar, brandy and vanilla essence. Toss and set aside.
2 With the long side facing you, brush 1 sheet of filo with melted butter, lift the left side and fold the sheet in half. Brush with melted butter and place a small amount of the banana mixture along the short edge.
3 Roll up the filo, folding in the edges as you go. Place on a greased tray and brush with melted butter. Continue rolling the remaining portions, using the mixture to create 12 cigar-like pastries. Bake for 20 minutes or until golden and crisp.
4 While the pastries are cooking, make the Maple cream (see below). Dust the cooked pastries with icing sugar, and serve with Maple cream, for dipping.
Whip cream to soft peaks. Fold in sugar and maple syrup. Chill until needed.
PER SERVE Energy 687kcal, 2879kj • Protein 7g • Total Fat 45g • Saturated Fat 26.7g • Carbohydrate 61g • Fibre 4.1g • Sodium 311mg