212 g (7 1/2 oz) packet frozen puff pastry, thawed
2 firm bananas
60 ml (4 tbsp) apricot jam
15 ml (1 tbsp) lemon juice
milk, for glazing sugar, for dredging
2 firm bananas
60 ml (4 tbsp) apricot jam
15 ml (1 tbsp) lemon juice
milk, for glazing sugar, for dredging
method
1. On a lightly floured surface, roll out the pastry very thinly into a large square. Cut into four small squares.
2. Peel and slice the bananas and combine with the jam and lemon juice.
3. Dampen the edges of the pastry, divide the bananas between the pastry squares and fold the pastry into triangles. Seal well and 'knock up' the edges.
4. Brush with milk, dredge with sugar and place on a dampened baking sheet. Bake until puffed and golden, about 15 minutes.
2. Peel and slice the bananas and combine with the jam and lemon juice.
3. Dampen the edges of the pastry, divide the bananas between the pastry squares and fold the pastry into triangles. Seal well and 'knock up' the edges.
4. Brush with milk, dredge with sugar and place on a dampened baking sheet. Bake until puffed and golden, about 15 minutes.
serving amount
serves 4
rate this recipe
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
