Banana Turon

Banana Turon
Dessert and fruit together!
Culinary delicacy, with pieces of banana wrapped in a soft phylo pastry sheet and caramelized with light brown sugar.
It is very easy to make, very quick, with a fruit that we have, almost always, in our kitchen.
Crisp, caramelized bite. Only a few can remain indifferent to such a delicious challenge!
Try it

work: 30′ time: 30′ vary easy: 1/5
Banana Turon

Ingredients (18 rolls)

  • 2 sheets of pastry
  • 3 bananas, ripe
  • 2 tbsp sugar, light brown
  • vegetable oil for frying
  • some water
Fold the two pastry sheets in half and cut them in two.
Fold again in three and cut.
So you will have 18 stripes.
Peel and cut in half along each banana, and each half into three pieces. You should have six pieces for each banana.
Wet each piece in a little water and then dip in sugar.
Place the sugared banana on top of each strip of pastry sheet.
Close the pastry sheet from the left and right sides and roll up to finish the package.
Wet the edge with water so that it sticks onto the roller and place it on a flat surface with the union down, until you finish all the rolls to fry.
In a pan, put some oil to warm over medium heat.
Wet the surface of each roll, with a brush, and sprinkle with sugar
Fry on all sides until golden brown…
… and caramelised.

Caramelized Almonds

  • 80g/ 2.8 oz sugar
  • 100g/ 3.5 oz almonds, raw
If you want to sprinkle the rolls with caramelized almonds, melt the sugar in the pan, over medium heat and after a while, add the almonds.
Mix thoroughly, until caramelized. Remove from heat and pour onto wax paper to cool.
Crush them into pieces and sprinkle over the dessert.
Served and eaten hot, with or without crushed almonds.
As you prefer!
Banana Turon

Author Z. G. Sifaki