Ingredients:
1 pack Filo sheets (Baklava)
5 large bananas
400g yoghurt
12 tbsp brown sugar
120g melted butter
400ml fresh cream
80g pistachio nuts
Direction:
Preheat the oven at 200C. Roll out the pastry into baking paper and into 2 baking trays, brush with butter and sprinkle with a tbsp of sugar. Repeat with remaining sheets , sharing them between the two baking trays. Bake until golden.
When cool, break into small pieces and sprinkle into a bowl keeping some aside for the topping. Reheat oven to 220C on grill setting. Peel 2 bananas and cut lengthwise through the middle. Place into a baking tray with the flat side facing down and sprinkle with sugar. Bake for 7-8 minutes or until caramelized.
Let cool and then slice into 3 pieces. Whisk the cream until firm, using a hand mixer. Mix it carefully with the yoghurt. Place the slices of banana upon the pastry. Use a piping bag to add the yoghurt and cream mixture on top of the bananas. Decorate with the remaining pastry, sprinkle with pistachio nuts and serve.
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