Name: Calzone with coconut and banana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon (7 gram sachet) dried yeast; 1 teaspoon caster sugar, plus 2 tablespoons extra; 2 1/2 cup plain flour; 2 tablespoon olive oil; 1/2 cup crushed peanuts; 1/3 cup almond meal (ground almonds); 1/2 cup desiccated coconut; 2 tablespoon brandy, plus 1 tablespoon extra; 2 bananas, sliced, plus extra, to serve; 1 egg, lightly whisked; 1 1/2 cup frozen raspberries, thawed; 1 tablespoon icing sugar, plus extra, to serve

Ingredients

2 teaspoon (7 gram sachet) dried yeast

1 teaspoon caster sugar, plus 2 tablespoons extra

2 1/2 cup plain flour

2 tablespoon olive oil

1/2 cup crushed peanuts

1/3 cup almond meal (ground almonds)

1/2 cup desiccated coconut

2 tablespoon brandy, plus 1 tablespoon extra

2 bananas, sliced, plus extra, to serve

1 egg, lightly whisked

1 1/2 cup frozen raspberries, thawed

1 tablespoon icing sugar, plus extra, to serve

Method

1.Preheat oven to 200°C/180°C fan forced Line a baking tray with baking paper.

2.Combine 1 cup lukewarm water, yeast and sugar in a bowl. Stand in a warm place for 5 minutes or until frothy.

3.Place flour in a bowl. Make a well at the centre. Add yeast mixture and oil; stir until combined. Bring dough together with your hands. Turn out onto a lightly floured work surface. Knead until smooth.

4.Divide dough into quarters; shape into balls. Wrap loosely in plastic food wrap. Leave in a warm place for 15 minutes.

5.Combine peanuts, almond meal, extra sugar, coconut and brandy in a bowl. For each calzone, roll out 1 dough portion to an 18cm oval.

6.Spoon a quarter of the coconut mixture down centre of dough. Top with a quarter of the sliced banana. Brush edges of dough with some of the egg. Fold dough over to enclose filling and form a parcel. Press edges to seal.

7.Place on prepared tray. Brush top with some of the remaining egg. Repeat with remaining dough, coconut mixture, banana and egg. Bake for 15 minutes or until golden.

8.Process raspberries, icing sugar and extra brandy until almost smooth. Strain through a fine sieve, pressing with back of a spoon. Discard solids in sieve, spoon some of the raspberry sauce onto each serving plate.

9.Cut calzones in half; arrange on plates. Dust with extra icing sugar. Serve with extra banana and remaining raspberry sauce.

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