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1 banana
15g caster sugar
25g butter (to fry)
6 sheets of frozen puff pastry
10g cinnamon
30g caster sugar
125g dried apricots
zest of 1 orange
30 g honey
50g melted butter
Deliciously sweet and sticky is this Moroccan inspired pastry. The fruit smells divine when the buns come out of the oven the oven and the bakes taste deliciously fruity too.The recipe is by the British James Martin, except he uses filo pastry and serves the buns with ice cream, that is also a possibility. We prefer the buns plain, no ie cream needed for us. These buns are really perfect for Eid al Fitr!
How to make sweet apricot/banana buns
Slice the banana thick.
Sprinkle 15g sugar on the slices.
Caramelise the banana slices.
Mix the apricots with the honey.
Blitz the almonds fine.
Stir them into the apricots/honey.
Grate a scrubbed orange above the bowl.
Preheat the oven to 200°C
Lay out the puff pastry and sprinkle sugar on.
Sprinkle also cinnamon on the pastry.
Place banana and apricot in the middle.
Fold the pastry, close it with a little water.
Place the parcels on the waxed paper on the baking tray, the fold downward.
Brush the pastry with the melted butter, sprinkle with sugar.
Bake the buns in the middle of the oven in 12 minutes golden brown and crispy.
Allow the sweet buns to cool on a wire rack.
De buns taste delicous with some freshly brewed tea.
Be careful! The buns stay hot on the inside for a long time! Eid Mubarak!