Banana and Salted Caramel Filo Pastries

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Not your usual filo filling but hey I love to live on the wild side and experiment with new things! It was my first time making Salted Caramel and I had a heap of over ripe bananas and left over filo pastry. So I thought why not sounds like a tasty combination of flavour.

Boy was I right!!  Salty sweet caramel with soft banana, crunchy light filo casing and toasted walnuts with smooth creamy mascarpone with was an easy tasty dessert!!

Banana and Salted Caramel Filo Pastries

Ingredients:

3 over ripe bananas
1/2 tsp cinnamon
4 heaped dessert spoons of salted caramel
8 sheets filo pastry
200g butter, melted

50g walnuts, roughly chopped

100g mascarpone
cinnamon for dusting

Method:

  1. Pre-heat oven to 180 degrees.
  2. Line large baking tray with baking paper or a silicon mat.
  3. Combine banana and cinnamon in small bowl, mash with a fork.
  4. Take filo pastry lay it out flat and cover with a damp cloth. (This prevents it from dry and cracking which makes it hard to use!)
  5. Take two sheets of filo pastry, cover the remaining. Lye it down flat, brush evenly with melted butter, fold in half vertically.
  6. Place two heaped spoonfuls of mashed banana in the let hand corner of the folded pastry followed a heaped dessert spoon of salted caramel.
  7. Brush around the mixture with a little butter.
  8. Fold the parcel in a triangle over to the left and repeat folding until you have a small strip left, brush with melted butter and seal. Place seal side down on baking tray.
  9. Repeat until mixture and filo pastry is used up.
  10. Brush all finished triangle pastry parcels with butter and sprinkle with chopped walnuts.
  11. Bake for 15-16 minutes until golden brown.
  12. Serve with mascarpone and a dusting of cinnamon.

Makes: 4 filo triangles

Combine banana and cinnamon mash with a fork.

Combine banana and cinnamon mash with a fork.

Cover filo pastry with a damp cloth to prevent drying out and hard to work with.

Cover filo pastry with a damp cloth to prevent drying out and hard to work with.

Take two piece of filo, brush with butter and fold in half vertically.

Take two piece of filo, brush with butter and fold in half vertically.

Once mixture is in the left hand corner brush around with butter and fold over to form a triangle. Repeat until only a strip of pastry left.

Once mixture is in the left hand corner brush around with butter and fold over to form a triangle. Repeat until only a strip of pastry left.

Brush with butter and seal. Place seal side down on lined baking tray.

Brush with butter and seal. Place seal side down on lined baking tray.

Brush with butter and sprinkle with walnuts. Bake until golden brown.

Brush with butter and sprinkle with walnuts. Bake until golden brown.

Serve hot with a dollop of mascarpone and a dusting of cinnamon.

Serve hot with a dollop of mascarpone and a dusting of cinnamon.

One thought on “Banana and Salted Caramel Filo Pastries

  1. Pingback: Easy Salted Caramel | Food + Me = Life

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