BANANA-NUT PHYLLO PARCELS WITH WHIPPED CREAM
Prep time 15 mins Cooking time 25-30 mins Serves 8 8 phyllo pastry sheets 100–150g butter, melted 4 tbsp ground hazelnuts 2 tbsp brown sugar 2 tsp cinnamon 4 large, ripe bananas, halved Whipped cream, to serve Preheat the oven to 180°C and lightly grease a baking tray. Lay a sheet of phyllo pastry out on a clean surface and brush it lightly with melted butter. Combine half the hazelnuts with half the sugar and half the cinnamon. Sprinkle a quarter of the mixture over the pastry. Lay a second sheet of pastry over the first, gently pressing down to stick them together, and sprinkle another quarter of the hazelnut mixture on top. Repeat the process with another two sheets of pastry and the remaining hazelnut mixture, and set aside. Create another four-layered pastry sheet with the remaining pastry, hazelnuts, sugar and cinnamon. You should have two stacks of layered sheets of phyllo. Cut each stack into four, widthways, and lay half a banana on one end. Roll the pastry around the banana like a spring roll, sealing the edges with melted butter. Brush melted butter on the outside of each roll and place them on the prepared baking tray. Bake for 20-30 minutes, until the pastry is golden brown. Serve with whipped cream.