Moroccan-Style Banana, Apricot and Cinnamon Filo Parcel

Charlotte J's Note:

This sounds very good.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

For the bananas

• 3/4 ounce butter
• 2 tablespoons caster sugar
• 1 banana, sliced into large chunks

For the filo parcel

• 4 ounces ready-made phyllo pastry
• 4 ounces butter, melted
• 2 teaspoons ground cinnamon
• 4 teaspoons caster sugar
• 4 1/2 ounces dried apricots
• 1 1/2 ounces whole almonds, roughly chopped
• 2 tablespoons honey
• 1 orange, zest only
• 2 teaspoons icing sugar
• ice cream, to serve

Directions:

1. Preheat the oven to 400 degrees.
2. Heat a frying pan until hot, then add the butter and caster sugar.
3. Add the bananas and fry until just golden, then set aside and allow to cool.
4. Place one sheet of filo pastry onto a baking sheet and brush generously with some of the melted butter.
5. Dust with half a teaspoon of ground cinnamon and one teaspoon of caster sugar.
6. Repeat this layer and dusting with a second, third and fourth layer of filo pastry, butter, cinnamon and sugar.
7. Place the bananas along the length of the middle of the top filo sheet.
8. Place the apricots, almonds, honey and orange zest into a bowl and mix well.
9. Spoon the apricot mixture over the top of the bananas.
10. Fold the sides of the filo pastry over the filling and roll it over, so that the join is underneath.
11. Spread with more of the melted butter and dust with icing sugar.
12. Place into the oven and bake for 15 minutes, or until the filo is crisp and golden.
13. To serve, cut the filo parcel into wedges and serve with a dollop of ice cream.