Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Leisure Food

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Leisure Food

    You will need an 18cm cast-iron omelette pan for this recipe. You can use ready-made frozen puff pastry, if in a rush. Measurements for home-made pastry are always based on the flour weight, whereas frozen pastry is the whole weight. In other words you will have 225g home-made pastry that will give you double the quantity of frozen pastry

    Serves: 4


    • 225g puff pastry
    • 4 bananas
    • 1 tablespoon lemon juice
    • 1 tablespoon rum
    • 55g butter, softened
    • 55g caster sugar


    1. Sift the flour and a pinch of salt into a large mixing bowl. Rub in 30g diced cold butter until it forms fine breadcrumbs. Mix in enough water to form dough. Lightly knead on a lightly floured surface - wrap and chill for 30 minutes. Let the remaining butter come up to room temperature.
    2. Flatten the butter into a 2.5cm thick rectangle. Roll out the dough on a floured surface into a rectangle that is 3 times the length of the butter. Place the butter in its centre and fold each flap over it, so that the butter is encased in dough. Lightly roll out into a strip, and then fold in 3 once again. Half turn the dough clockwise and repeat the process. Then wrap and chill for 30 minutes.
    3. Repeat this process 3 more times, chilling after a couple of turns. Then cut the dough in half. It is now ready to use.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars