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Choc banoffee filo stack
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up a quick banoffee pie with filo pastry in just 30 minutes.
Ingredients:
  • 45g (1/4 cup) hazelnuts, finely chopped, plus extra, to serve
  • 2 tsp coconut or brown sugar
  • 1.25 gm ground cinnamon
  • 8 sheets filo pastry
  • 375g tub smooth ricotta
  • 2 x 150g tubs Vanilla Bean Frûche
  • 1 lemon, rind finely grated
  • 5.00 gm cocoa powder
  • 3 large bananas, thinly sliced
  • Cacao nibs, to sprinkle
  • Coconut syrup, to serve
Instructions:
  • Preheat your oven to 190C/170C fan forced. Mix together nuts, sugar, and cinnamon in a bowl. Line 3 baking trays with baking paper.
  • Lay a sheet of filo pastry on a work surface and gently coat it with oil spray. Sprinkle a small amount of nut mixture over the pastry. Top with another filo sheet. Repeat the layering process with oil, nuts, and filo until you have a total of 4 layers. Repeat this process with the remaining filo, oil, and nut mixture to create another stack of 4 layers. Cut each stack into 12 squares and transfer to prepared baking trays. Bake for 10 minutes or until beautifully golden. Let them cool before serving.
  • Mix ricotta, Frûche, vanilla, and lemon rind in a bowl. Split the mixture into two bowls. Stir cocoa into one bowl. Gently swirl the mixtures together. Top 4 squares with the ricotta mixture, banana, cacao nibs, and extra nuts. Stack the squares. Repeat the process for a total of 6 stacks. Drizzle with coconut syrup. Serve right away.

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