Ingredients
Makes 8 bon bons
8 sheets Antoniou Fillo Pastry
2 bananas (approx 200g each)
2 tablespoons caster sugar
1/2 teaspoon cinnamon
1/3 cup pecan nuts
100g butter
Caramel sauce
2/3 cup pouring cream
1/2 cup firmly packed brown sugar
40g butter, chopped
1 teaspoon vanilla extract
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging and allow it to come up to room temperature.
Preheat oven to 180ºC and line a baking tray with non-stick baking paper.
Mix sugar and cinnamon together and reserve 1 teaspoon of this mix. Place remaining sugar/cinnamon mix and all the pecans in the bowl of a food processor and process until the consistency of raw sugar.
Peel bananas and cut each in half crosswise, then in half lengthwise.
Lay one Filo Pastry sheet on a bench top. Brush Pastry sheet with butter. Fold in half crosswise and butter surface. Place a piece of banana about 4cm from the bottom of the shorter end of the Pastry and sprinkle with 3 teaspoons of the pecan mixture. Roll up to enclose banana, then pinch and slightly twist edges. Place on prepared tray.
Repeat with remaining Fillo. Brush bon bons with melted butter and sprinkle with reserved cinnamon sugar.
Bake 12-15 minutes or until lightly golden. Stand 10 minutes before serving.
Meanwhile, make the caramel sauce. Place all ingredients in a medium saucepan. Stir over a low heat until sugar has dissolved and butter has melted. Simmer 2 minutes. Allow to stand for at least 10 minutes before serving
(Sauce will thicken slightly on standing).
