Name: Sweet banana cigarillos with maple dipping cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 5 bananas, peeled, halved lengthways, chopped; 1 teaspoon orange zest; 1 tablespoon brown sugar; 1 tablespoon brandy; 1/2 teaspoon vanilla essence; 12 sheets filo pastry; 2-3 tbsp butter, melted; icing sugar, for dusting; Maple cream; 300 millilitre cream; 1 heaped tbsp icing sugar; 2 tablespoon maple syrup

Sweet banana cigarillos with maple dipping cream

Indulge in little rolls of heaven with this banana cigarillos recipe. With golden filo pastry, brandy-spiked bananas and maple dipping cream, this sweet creation is sure to go down a treat for dessert

Skip to Recipe

Serves 4

Prep

25M

Cook

20M

Total

45M

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

5 bananas, peeled, halved lengthways, chopped

1 teaspoon orange zest

1 tablespoon brown sugar

1 tablespoon brandy

1/2 teaspoon vanilla essence

12 sheets filo pastry

2-3 tbsp butter, melted

icing sugar, for dusting

Maple cream

300 millilitre cream

1 heaped tbsp icing sugar

2 tablespoon maple syrup

Method

1.Preheat oven to 220°C. In a bowl, combine the bananas, zest, sugar, brandy and vanilla essence. Toss and set aside.

2.With the long side facing you, brush 1 sheet of filo with melted butter, lift the left side and fold the sheet in half. Brush with melted butter and place a small amount of the banana mixture along the short edge.

3.Roll up the filo, folding in the edges as you go. Place on a greased tray and brush with melted butter. Continue rolling the remaining portions, using the mixture to create 12 cigar-like pastries. Bake for 20 minutes or until golden and crisp.

4.While the pastries are cooking, make the maple cream (see below). Dust the cooked pastries with icing sugar, and serve with Maple cream, for dipping.

Maple cream

5.Whip cream to soft peaks. Fold in sugar and maple syrup. Chill until needed.

Roll the cigarillos loosely as they will expand slightly during cooking and may split. Keep filo pastry covered with a damp tea towel to prevent it drying out. PER SERVE Energy 687kcal, 2879kj • Protein 7g • Total Fat 45g • Saturated Fat 26.7g • Carbohydrate 61g • Fibre 4.1g • Sodium 311mg

Note

Sophie Gray

Ingredients

Method

Maple cream

Related stories

Banana loaves with salted caramel icing

Native ad body.

Caramel banana pinwheels

Subscribe for your chance to WIN $50,000