Friday - - Food -

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.

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