I made these the other day to take to a friend’s house where we were having a small gathering.
The “recipe” couldn’t be easier: just go and by some filo or brick pastry and then prepare the filling. You may use one of these two, which are delicious, or come up with one of you own.
- 8 sheets of filo or brick pastry cut lengthwise
- Melted butter to brush the pastry
- 2 sweet bananas, diced
- 1 or tbsp. of sugar
- The juice of 1/4 lime
- 175-200 g chopped dark chocolate
- Confectioner sugar and cinnamon to sprinkle
- Wild berries
- White chocolate
- Brown sugar
Preheat the oven to 190 ºC (374 ºF).
Filo pastry needs to be protected from air, or it will dry and crack when working with it, so it’s best to handle it one by one and keep the rest covered.
To make the first version, mix in a bowl bananas, lime juice, sugar and chocolate. Brush one rectangle of pastry with the melted butter, place a couple of teaspoons of the filling near the top. Fold the end of the pastry over the filling making a triangular shape and continue folding down the strip to the bottom, alternating diagonal and straight folds to maintain the triangular shape.
I found this fantastic step by step at Chef in disguise blog (and another filling!); the link is in the picture.
To make the second version, simply mix the fruits with the chopped white chocolate and fill and fold the pastry as before. But bear in mind that berries tend to release plenty of juice when cooked, so don’t overfill them or the pockets will burst.
Place them on a baking sheet; sprinkle the banana-chocolates somosas with confectioner’s sugar and cinnamon and the ones with berries with brown sugar and cinnamon.
Bake for 15 minutes, or until golden brown.
Well, that’s it! Now is your turn 🙂