Moroccan-Style Banana, Apricot and Cinnamon Filo Pa

Name: Moroccan-Style Banana, Apricot and Cinnamon Filo Parcel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 ounce butter; 2 tablespoons caster sugar; 1 banana, sliced into large chunks; 4 ounces ready-made phyllo pastry; 4 ounces butter, melted; 2 teaspoons ground cinnamon; 4 teaspoons caster sugar; 4 12 ounces dried apricots; 1 12 ounces whole almonds, roughly chopped; 2 tablespoons honey; 1 orange, zest only; 2 teaspoons icing sugar; ice cream, to serve

Servings: persons

34 ounce butter
2 tablespoons caster sugar
1 banana, sliced into large chunks
4 ounces ready-made phyllo pastry
4 ounces butter, melted
2 teaspoons ground cinnamon
4 teaspoons caster sugar
4 12 ounces dried apricots
1 12 ounces whole almonds, roughly chopped
2 tablespoons honey
1 orange, zest only
2 teaspoons icing sugar
ice cream, to serve

1
Preheat the oven to 400 degrees.
2
Heat a frying pan until hot, then add the butter and caster sugar.
3
Add the bananas and fry until just golden, then set aside and allow to cool.
4
Place one sheet of filo pastry onto a baking sheet and brush generously with some of the melted butter.
5
Dust with half a teaspoon of ground cinnamon and one teaspoon of caster sugar.
6
Repeat this layer and dusting with a second, third and fourth layer of filo pastry, butter, cinnamon and sugar.
7
Place the bananas along the length of the middle of the top filo sheet.
8
Place the apricots, almonds, honey and orange zest into a bowl and mix well.
9
Spoon the apricot mixture over the top of the bananas.
10
Fold the sides of the filo pastry over the filling and roll it over, so that the join is underneath.
11
Spread with more of the melted butter and dust with icing sugar.
12
Place into the oven and bake for 15 minutes, or until the filo is crisp and golden.
13
To serve, cut the filo parcel into wedges and serve with a dollop of ice cream.

2197

kcal

Calories

231

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 34 ounce butter, 2 tablespoons caster sugar, 1 banana, sliced into large chunks, 4 ounces ready-made phyllo pastry, and more.

Yes, Moroccan-Style Banana, Apricot and Cinnamon Filo Parcel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moroccan-Style Banana, Apricot and Cinnamon Filo Parcel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions