Banana, white chocolate and mint filos


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      25 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

I ate something similar to these pastries at an Asian wedding. They were made of samosa pastry, deep fried in a huge, bubbling vat in front of the guests. The filling was banana, cardamom and what tasted like condensed milk. They were too sweet for me, but I was taken with the idea. Here is my version to make at home without the cauldron!


  • 2 tablespoons crème fraîche
  • 100 g white chocolate, chopped
  • 2 tablespoons honey
  • 1 teaspoon dried mint
  • 3 medium-sized bananas, preferably ripe
  • 4 large (46 g) sheets filo pastry
  • 50 g butter, melted
  • caster sugar for dusting


  1. Make the drizzle – melt the mint, honey and lemon together in a saucepan and leave to one side until needed. This can be done ahead of time and stored in the fridge.
  2. Mix the crème fraîche, white chocolate, honey and mint together in a mixing bowl. Chop the banana into the mixture and stir well.
  3. Lay a sheet of filo on a clean surface and brush all over with melted butter. Pile a quarter of the banana mix into one corner and wrap/fold the filo to form a triangular-shaped parcel. Lay onto a buttered baking sheet and brush all over with more butter. Repeat until you have 4 parcels. These can be made ahead of time and stored in the fridge until ready to cook (add 5 minutes to the baking time if cooking from chilled).
  4. Cook uncovered for 15 minutes or until the pastry is brown and crispy. Remove from the oven and sprinkle with caster sugar. These can be made up to 8 hours ahead and kept at room temperature covered in cling film. Reheat the drizzle before serving.