Spiced banana dumplings

Do not stretch pastry or it will shrink during baking. To prevent this, let the dough rest for 5-10 minutes after rolling out.


makes 12
375 g (13 oz) frozen puff pastry, defrosted
3 large firm bananas
1 tablespoon lemon juice
75 g (3 oz) caster sugar
1 teaspoon ground mixed spice
1 egg, beaten


1. Heat the oven to 220C/425F/Gas7. Brush a baking sheet with water.

2. On a floured board, roll out the pastry into a rectangle about 50 x 37.5 cm (20 x 15 inches. Trim the edges with a knife to straighten them. Let the pastry rest for 5-10
minutes, then cut into 12 squares about 12.5 cm/5 inches each.

3. Cut each banana into quarters crossways and toss in lemon juice to prevent discoloration. Place 1 banana quarter diagonally in the centre of each pastry square. Mix the sugar and spice, then sprinkle 1 teaspoon over each banana piece.

4. Brush the edges of 1 dough square with some of the beaten egg, then wrap the banana. Repeat for each dumpling.

5. Brush the dumplings with the remaining beaten egg and sprinkle over the remaining spiced sugar. Arrange the dumplings on the baking sheet, then bake in the oven for 15 - 20 minutes or until the pastry is puffed up and golden brown.

6. Carefully lift the dumplings with a fish slice. Serve warm.

Roll up the spiced banana dumplings as shown below:

1. Bring the 2 opposite corners of the pastry together across the length of the banana. Overlap the ends of the dough over the top of the banana and press firmly to seal.

2. Bring the other 2 corners to. the centre and overlap them on top of the first 2 corners. Press firmly to seal.

3. Fold over the open edges slightly and press to seal.

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