Banana shortcake twist
1 tablespoon butter
2 bananas, chopped
3 tablespoons honey
A pinch of ground cinnamon
1/2 cup almonds, chopped
1 thick pastry crust
1 egg yolk for brushing
Powdered sugar for dusting
Vanilla ice cream
In a skillet, melt the butter and add the chopped bananas.
Add the honey and allow to caramelize.
Add cinnamon and almonds and set aside.
Place the pastry crust on a cutting board and cut into 4 pieces.
Make 3 cuts in each of the pieces without cutting to the end of the crust, leaving the center whole.
Add a heaping spoonful of the banana filling and wrap the pastry around it, alternating one side over the other.
Brush on egg yolk and dust with sugar.
Bake at 350°F for 40 minutes.
Serve with a dollop of vanilla ice cream.