Ingredients
11 total- 2 270g frozen filo pastry sheets
- 250 g of butter
- 300 ml of milk
- 1 egg
- 35 g of caster sugar
- 1 tsp of vanilla extract
- 0.5 tsp of ground cinnamon
- 1 banana, thinly sliced
- 10 g of pecan nuts, roughly chopped
- 1 drizzle of of sticky toffee sauce
- 200 ml of whipped cream, to serve
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4.
Step 2
Take 2 sheets of filo pastry and fold into a concertina (like a fan). Place into the baking dish (folded-side up) and repeat with the remaining sheets until you've stuffed the whole baking sheet with the filo concertinas. Bake in the oven for 10 mins.
Step 3
In a pan over medium-low heat, melt the butter. Pour the butter all over the filo and bake again for 10 mins.
Step 4
In a jug or bowl, combine the milk, egg, sugar, vanilla extract and cinnamon. Pour the custard mixture over the filo and bake in the oven for another 40 mins until golden and crisp.
Step 5
Once the crinkle filo comes out of the oven, decorate it with the banana and pecan nuts and drizzle over the toffee sauce. Serve with whipped cream, if you like, and enjoy.