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1
Preheat the oven to 180C/350F/gas mark 4/fan oven 160C.
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2
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 pcs.
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3
Place the rectangles on a baking tray and brush them with beaten egg yolk.
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4
Use a cocktail stick or possibly small knife to mark the top with a criss cross pattern.
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5
Bake for 10 to 15 min or possibly till well risen and golden.
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6
Remove the pastry from the oven but leave it on the baking tray and do not switch off the oven.
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7
Quickly make the banana filling: Mash 2 of the bananas with the lemon juice, cream, rum and cinnamon.
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8
No need to put in any sugar as the sauce provides sufficient sweetening.
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9
Slice the cooked pastry rectangles in half horizontally.
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10
Place a spoonful of the mashed banana fold in the bottom half of each rectangle.
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11
Slice the remaining banana thinly and arrange them neatly on top of the banana filling.
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12
Replace the lids and put the pastries back in the oven for 4 to 5 min to hot through.
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13
Meanwhile, make the sauce: Put the butter, sugar and syrup in a small pan.
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14
Bring it to the boil and simmer for about 3 min till the sauce has turned a golden.
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15
Remove it from the heat and stir in the cream and hazelnuts.
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16
Serve the pastries on warmed plates with some of the hazelnut fudge sauce spooned over.
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17
It's awesome on its own, or possibly even more wicked served with ice cream or possibly fresh pouring cream.
