BY CHEF JACQUES TORRES

INGREDIENTS

For the Almond Cream:

  • 1 stick butter
  • 1/2 cup sugar
  • 3/4 cup almond flour
  • 1 egg
  • 2 tbsp. flour

For the Banana Roulade:

  • 1 cup butter
  • 1 cup powdered sugar
  • 6 bananas
  • 1/2 lbs. chocolate
  • phyllo dough

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Servings

30 mins
Prep Time

15 mins
Cook Time

45 mins
Total Time

GUIDE / INSTRUCTIONS

For the Almond Cream:

  • Sift dry ingredients into large mixing bowl.
  • Combine dry and went ingredients.
  • Thoroughly mix all together until cream forms.

For the Banana Roulade:

  • Roll out phyllo dough and brush with melted butter.
  • Coat phyllo dough with powdered sugar
  • Add a second layer of melted butter and powdered sugar to phyllo dough.
  • Add bananas, cut lengthwise in 4 pieces, into phyllo dough.
  • Pipe almond cream on phyllo and bananas.
  • Top with chocolate pieces and roll like a cigar.
  • Brush phyllo roll with butter and top with powdered sugar.
  • Bake at 350 F for 15 minutes.

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