Banana & almond filo parcels with passionfruit cream

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Servings: 6

Ingredients:
Melted butter, for greasing
65g (1/2 cup) slivered almonds
3 sheets filo pastry
50g (21/2 tbs) butter, melted
3 bananas, peeled, thickly sliced
1 1/2 tbs brown sugar
1/2 tsp ground cinnamon

passionfruit cream
250g fresh ricotta
60ml (1/4 cup) thin cream
45g (1/4 cup) icing sugar
4 passionfruit, halved, pulp removed

Instructions:
Preheat oven to 200C. Brush 6 large (250ml/1-cup) muffin pans with melted butter to grease. Spread almonds over a baking tray. Bake in preheated oven for 3-4 minutes or until golden.

Cut the filo sheets in 1/2 lengthways and then cut each strip evenly into 4 pieces. Line each pan with 4 pieces of filo layered at right angles, brushing each with a little melted butter first.

Divide bananas among filo cases. Sprinkle with sugar and cinnamon, and then the almonds. Fold in the filo to enclose the filling. Bake in preheated oven for 15-20 minutes or until golden.

Meanwhile, to make the passionfruit cream, use electric beaters to beat the ricotta, cream, icing sugar and passionfruit in a medium bowl until combined.

Serve the filo parcels immediately with the passionfruit cream.

[Recipe Source]

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