Ingredients
Makes 1 galette
1 banana
lime or lemon juice
4 tbsp soft brown sugar
2 sheets Antoniou Fillo Pastry
30 g butter, melted
Recipe tips
Use ingredients up
This is a great recipe for bananas that are on their way out and maybe a little brown.
Cook with what you have
Get resourceful with what you have in the fridge or in the fruit bowl instead of shopping for excessive amounts of ingredients.
Method
For this Filo Pastry recipe, take your Filo Pastry out of the refrigerator and bring it up to room temperature.
Cut banana on a diagonal bias in approx. 1 cm chunks. Place in a bowl and squeeze a little lime or lemon juice and set aside.
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Take one sheet of fillo and brush liberally with butter. Lay another sheet on top and brush with butter again. Cut the two stacked fillo sheets into 4 even rectangles. Stack the rectangles on top of one another to form a star shape.
Spread 2 tbsp of the brown sugar in an even circle in the centre of the fillo stack.
Lay the cut banana pieces in a clockwise circular pattern, to form a circle. Scrunch up the sides of the fillo to form a rustic edge and brush liberally with butter. Add 2 more tbsp of brown sugar on top and bake for 25 minutes or until golden.
Serve immediately with ice cream and a dusting of cocoa powder.
Recipe, styling and photography by Souvlaki for the Soul.
Watch how to make a Banoffee Fillo Galette
