Banana & Pecan Bonbons

INGREDIENTS

• 2 bananas (approx. 200g each)
• 2 tablespoons sugar
• ½ teaspoon cinnamon
• 40g pecan nuts
• 8 sheets Antoniou Fillo Pastry
• 100g butter
• Caramel sauce
  • 160g cream
  • 100g brown sugar
  • 40g butter
  • 1 teaspoon vanilla extract

METHOD

1. Preheat oven to 180ºC and line a baking tray with non-stick baking paper.
2. Mix sugar and cinnamon together and reserve 1 teaspoon of this mix. Place remaining sugar/cinnamon mix and all the pecans in the bowl of a food processor and process until the consistency of raw sugar
3. Peel bananas and cut each in half crosswise, then in half lengthwise.
4. Lay 1 pastry sheet on a bench top (cover remaining pastry with a tea towel). Brush pastry sheet with butter, then fold in half crosswise and butter surface. Place a piece of banana about 4cm from the bottom of the shorter end of the pastry and sprinkle with 3 teaspoons of the pecan mixture. Roll up to enclose banana, then pinch and slightly twist edges. Place on prepared tray. Repeat with remaining fillo.
5. Brush bon bons with melted butter and sprinkle with reserved cinnamon sugar.
6. Bake 12-15 minutes or until lightly browned. Stand 10 minutes before serving.
7. Meanwhile, make caramel sauce: place all ingredients together in a medium saucepan. Stir over a low heat until sugar has dissolved and butter has melted. Simmer 2 minutes. Allow to stand for at least 10 minutes before serving (sauce will thicken slightly on standing).