Banana Chocolate Filo Triangles
A tasty and light chocolatey snack that is perfect with a coffee or as a light dessert at end of a meal! These triangles of temptation have a rich and gooey filling with flaky pastry layers on the outside. They are perfect for using up overripe bananas!
Recipe Tester Feedback: “A really easy dessert option that can be made in advance to enjoy – you could even change up the flavours for added varieties! Would be yummy served with custard or ice cream for a main dessert, or by itself for a quick sweet treat." - Tammy
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 5 minutes
Cooking Time 21 minutes
Makes 24 triangles
Can be frozen
You will need:
- filo pastry - 12 large sheets
- butter - 200g, melted
- dates - 30g, Medjool, pitted
- banana - 4, overripe, peeled and halved
- butter - 30g
- vanilla bean paste - 1 tsp
- chocolate chips - 120g
- Serving suggestions:
- ice cream
- Preheat the oven to 200C. Line a baking tray with baking paper.
- Add the pitted dates (30g) to the bowl. Blitz Speed 9 / 10 seconds. Scrape down sides.
- Add the halved overripe bananas (4), butter (30g) and vanilla bean paste (1 tsp) to the bowl. Program 6 minutes / 80C / Reverse+Stirring Speed.
- Add the chocolate chips (120g) to the bowl. Combine Reverse+Speed 2 / 5 seconds.
- Lay one sheet of filo pastry (12 total) out on the bench. Brush the sheet with a little melted butter (200g total), layer with another sheet, then add another butter layer and a final third sheet.
- Repeat for the remaining nine sheets so that you have four large rectangles of pastry.
- Slice each rectangle into 6 long strips.
- Spoon a teaspoon of the mixture in one corner of pastry, leaving a 1cm border. Don’t overfill the triangles or they will split.
- Gently lift the pastry corner with filling and fold tightly diagonally to create a triangle, taking care not to tear the pastry. Continue folding, retaining the triangle shape.
- Place each triangle onto the prepared tray and brush with more melted butter.
- Bake for approximately 15 minutes, or until filo is golden.
- Serve warm.