Banana roll-up: enjoy it for dessert or with coffee
The pastry dough will have a completely unexpected destiny: the banana roll recipe! The crispiness of the dough combined with the softness of the fruit is simply wonderful, and to complement it, there's also the classic combination of sugar and cinnamon sprinkled on top.
Ingredients · Servings 20
- 500g of rolled pastry dough
- 4 ripe bananas, cubed
- 1/2 cup (tea) of creamy dulce de leche
- Frying oil
- 4 tablespoons of sugar for sprinkling
- 1 tablespoon of ground cinnamon for sprinkling
Method · 1 h
- Cut the dough every 8cm, taking advantage of the height of the rolling pin.
- Mix the banana with the dulce de leche and spread it over the dough, filling the sides to the thickness of a medium finger.
- Roll it up like a Swiss roll and brush the opposite side with water to make it stick more easily.
- Fold the sides inward and press with a fork to seal.
- Fry in batches in hot oil until golden brown.
- Drain on paper towels, sprinkle with the sugar and cinnamon mixture, and serve your banana roll.
Banana roll
- Cut the dough every 8 cm, taking advantage of the height of the rolling pin.
