Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
4 bananas, sliced
110g block dark chocolate, sliced with a knife
For the custard
200ml thickened cream (referred to as whipping cream in the US)
½ cup caster sugar
2 eggs
1 teaspoon vanilla bean paste
To serve
Icing sugar
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced. Brush a 24cm by 34cm rectangular baking pan with butter.
Assembling the Pastry
Lay one sheet of Filo pastry onto your workspace, with the short sides of the Fillo Pastry facing you. Brush with butter. Lay another sheet on top and brush with butter. Using your fingers, fold the pastry in a concertina design. Transfer the folded Fillo Pastry to your baking tray. Repeat with remaining Fillo Pastry, until your tray is full. Add the bananas, pushing them gently between the Fillo Pastry layers. Add the sliced chocolate, inserting it between the pastr layers.
Making the custard
Combine the thickened cream, egg, vanilla bean paste and and whisk until well combined. Add the sugar and whisk until well combined. Gently and slowly pour the custard over the Fillo Pastry, ensuring it seeps into all the cavities.
Bake for approximately 35 minutes until the pastry is golden. Remove from the oven, allow to sit for 5 minutes then dust with icing sugar. Serve immediately.
Watch how to make a Banana Chocolate Crinkle Fillo Cake