Recipes and styling Raphaella Frame-Tolmie Food assistant Leila Padayachi Photographs Russell Smith
- 8 phyllo pastry sheets
- 100–150g butter, melted
- 4T ground hazelnuts
- 2T brown sugar
- 2t cinnamon
- 4 large, ripe bananas, halved
- 1–2T rum n 250ml cream
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 a teaspoon of 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 layered sheets of phyllo.
Cut each sheet into four, widthways, and lay half a banana on the 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 to 30 minutes, until the pastry is golden brown.
Add the rum to the cream and whip to form stiff peaks.
This recipe originally featured in the July 2013 issue of House and Leisure.