INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180?C/350?F/gas mark 4/fan oven 160?C.  Roll out
the pastry to a rectangle about 30cm x 10cm x 5-8mm (12 inch  x 4 inch
x 1/4 inch thick) Cut into 4 equal rectangular pieces.  Place the
rectangles on a baking tray and brush them with beaten egg  yolk. Use a
cocktail stick or small knife to mark the top with a  criss cross
pattern. Bake for 10 to 15 minutes or until well risen  and golden
brown. Remove the pastry from the oven but leave it on the  baking tray
and don't switch off the oven.  Quickly make the banana filling: Mash 2
of the bananas with the lemon  juice, cream, rum and cinnamon. No need
to put in any sugar as the  sauce provides enough sweetening.  Slice
the cooked pastry rectangles in half horizontally. Place a  spoonful of
the mashed banana mix in the bottom half of each  rectangle.  Slice the
remaining banana thinly and arrange them neatly on top of  the banana
filling. Replace the lids and put the pastries back in the  oven for 4
to 5 minutes to warm through.  Meanwhile, make the sauce: Put the
butter, sugar and syrup in a small  pan. Bring it to the boil and
simmer for about 3 minutes until the  sauce has turned a golden brown.
Remove it from the heat and stir in  the cream and hazelnuts.  Serve
the pastries on warmed plates with some of the hazelnut fudge  sauce
spooned over. It's awesome on its own, or even more wicked  served with
ice cream or fresh pouring cream.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 599
Calories From Fat: 350
Total Fat: 39.3g
Cholesterol: 82.2mg
Sodium: 163.1mg
Potassium: 488.8mg
Carbohydrates: 56.3g
Fiber: 4.5g
Sugar: 15g
Protein: 7.1g