BANANA ENROLADA (BANANA ROLLED IN PASTRY)

 

1½ cups flour

2 tblsp. sugar

½ tsp. salt

6 tblsp. butter, softened

4 very ripe bananas

oil for frying

cinnamon

 

Combine flour, sugar and salt in a mixing bowl. With your fingertips, work the butter into the flour mixture until it is well-distributed. Add water, a tablespoonful at a time, until you have a dough that will hold together in a ball. (If you have time, cover the pastry and refrigerate it for 30 minutes at this point.)

Turn the ball out onto a lightly floured surface and divide it into 4 parts. Roll each part into an oblong that is an inch or so longer than your bananas, and wide enough to wrap around one. Lay a banana on each oblong, and roll it up in the pastry, sealing the edges and ends by pinching with your fingertips.

Deep fry the pastry-wrapped bananas, or fry them in an inch or so of hot oil in a large, heavy skillet for 3 or 4 minutes on each side. When done, they should be crisp and golden brown outside, and soft and moist inside. Drain on clean, absorbent cloths, and sprinkle with cinnamon before serving.

 

Serves 4.

 

country : Cape Verde

course : dessert

 

source : The Africa News Cookbook : African cooking for Western kitchens / Tami Hultman

 

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