Crispy Banana Puffs with Chocolate

Crispy Banana Puffs with Chocolate
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4

    sheets phyllo

  • 8

    red bananas

  • 2/3 cup
    (170 mL)

    melted butter or hazelnut oil

  • sesame seeds as needed

  • 1/2 lb
    (225 g)

    fondue chocolate

  • 1/2 cup
    (125 mL)

    cream 15%


Lay a sheet of phyllo on the work surface.

Cut in half lengthways.

Peel a banana and lay on one end of the pastry strip.

Fold the sides over the tips of the banana.

Brush the other end of the pastry with butter to seal the roll.

Roll up the banana in the pastry.

Brush the roll with butter.

Sprinkle with sesame seeds.

Repeat the operation for the other bananas.

Bake at 350°F / 175°C on an oiled sheet 15 minutes.

Melt chocolate, add cream.

Top bananas with chocolate sauce.

Source: Chef José Trottier