Banana in Filo Pastry

After cyclone Yasi destroyed all the banana plants in North Queensland the price of bananas became extortionate but with the new harvest the price has dropped and so here is a delicious banana sweet.
8 bananas, sliced
8 sheets of filo pastry
3 ozs 75g vegan margarine, melted
3 tsp caster sugar
3 Tblsp Cointreau
3 Tblsp orange juice
6 ozs 175g coconut cream
crystallised orange peel
Melt half the margarine in a pan and add the bananas, caster sugar and orange juice. Cook until the bananas are soft. Add the Cointreau and flame the bananas. Cool.
Pre-heat the oven to 200C, 400F, Gas Mark 6.
Lay out 8 single sheets of filo pastry and brush with the remaining margarine, covering the edges well. Divide the bananas into 8 portions and put in the centre of each sheet. Pull the sheets up to form a little bag. Twist and tie the bag with a strip of pastry.
Place on a baking tray and bake in the oven for 7 minutes until the edges are brown.
Serve warm with coconut cream and decorated with crystallised orange peel.
Serves 4 people


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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