Filter
Top Products
63
BAKE
BANANAS WRAPPED IN FILO WITH
CHOCOLATE SAUCE
Function: BAKE
Temperature: 180˚C/ 360˚F
Cooking Time: 20 minutes
Convection Fan: ON
Makes: 4 generous portions,
or 8 smaller ones
INGREDIENTS
¼ cup dried cherries
125g cream cheese, room temperature
2 tablespoons granulated sugar
½ teaspoon pure vanilla extract
8 sheets filo pastry
¼ cup unsalted butter, melted
90g semi-sweet chocolate, roughly chopped
4 small bananas
CHOCOLATE SAUCE
INGREDIENTS
M cup granulated sugar
½ cup cocoa powder
2 tablespoons strong espresso coffee or 1
teaspoon instant coffee granules
½ cup heavy cream
METHOD
1. Soak dried cherries in ½ cup hot water
for 5 minutes. Squeeze the water out of
the cherries. Set aside.
2. In a small bowl, beat together the cream
cheese, sugar and vanilla together. Set
aside.
3. Peel the bananas and cut each one in
half lengthwise. Set aside.
4. Cut the 8 sheets of filo pastry in half and
cover with a damp towel.
ASSEMBLING THE FILO
METHOD
1. Place one piece of the cut filo pastry onto
a work surface and brush lightly with
melted butter. Place another sheet of
filo pastry on top and lightly brush with
butter. Repeat until you have 4 layers.
2. Spread one quarter of the cream cheese
in the centre of the pastry. Sprinkle one
quarter of the chocolate and one quarter of
the dried cherries over the cream cheese.
3. Place two banana slices side by side
(lengthwise), on top of the filling. Fold
edges inwards. Fold the front half over
on top of the banana and tightly roll
creating a rectangle package. Lightly
brush the parcels with butter.
4. Position the wire rack on the bottom
rack height position. Turn the function
dial until the indicator on the LCD
screen points to the BAKE function.
Set the temperature to 180˚C/ 360˚F
with convection turned on and set the
timer for 20 minutes. Press the START/
CANCEL button to activate.
5. Bake until golden brown.
6. Meanwhile, make the chocolate sauce.
Combine 1 cup water and sugar and
bring to a boil stirring to dissolve the
sugar. Boil for 5 minutes.
7. Reduce heat to medium and whisk in
cocoa powder and espresso coffee until
smooth. Add cream whisking to combine
and cook until the sauce thickens, about
3 minutes.
8. Remove from heat and cool.
9. Remove the packets from the oven and
transfer to a cooling rack. To serve, cut
them diagonally, drizzled with chocolate
sauce and a light dusting of icing sugar.
Garnish with a few raspberries or toasted
sliced hazelnuts.