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Lavender and banana bastillas

Ian 'Herbie' Hemphill
Lavender and banana bastillas


Serving size: Serves 10 or more
Cuisine type: Mediterranean
Cooking time: Less than 60 minutes
Special options: Kid friendly, Low Carb, Low cholesterol, Low fat, Vegan, Vegetarian
Course: Dessert, Finger food
Favourite flavours: Cakes/baking, Easy recipes

INGREDIENTS

Bastilla is basically Moroccan for ‘parcel’, and the most popular bastilla contain pigeon and spices.

2 ripe bananas, diced into 5 mm pieces
1 teaspoon dried lavender flowers
¼ teaspoon ground cinnamon
pinch dried thyme
1 teaspoon honey
12 sheets filo pastry
2 tablespoon butter, melted
icing sugar, sifted, to serve

METHOD

Preheat oven to 200°C (180°C fan forced). Combine banana, lavender, cinnamon, thyme and honey in a bowl and mix well.

Lay out one filo sheet, brush with melted butter, top with another sheet of filo and brush again then add and butter one last filo sheet. Cut filo stack into three lengthways.

Place a large spoonful of mixture in the left corner of one of the pastry strips and fold pastry over filling to create a triangle, then fold continuously to make a triangle shaped parcel like a samosa. Brush finished parcel with more melted butter and place on a baking tray. Repeat process with remaining filo and mixture.

Bake bastilla in hot oven for 10—15 minutes, or until browned. Dust with icing sugar and serve immediately.

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