Food - - Contents -

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.

Maple cream

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

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