Turon, Crispy Bananas

📝 Ingredients

• 4 ripe but firm bananas (about 120 g each, peeled)
• 4 brick pastry sheets (about 17 g each)
• 50 g brown sugar (40 g for coating, 10 g for the top)
• ½ tsp ground cinnamon
• 2 tbsp sunflower oil
• 250 g plain skyr, 0% fat
• 1 tbsp honey + ½ tsp vanilla extract (for the skyr)

🍴 Utensils

• Baking sheet
• Baking paper
• Pastry brush
• Shallow bowl
• Clean tea towel
• Whisk

📖 Steps

1. Preheat the oven to 200 °C and line a baking tray with baking paper. In a shallow bowl, mix 40 g brown sugar with the cinnamon. Pour the oil into a small bowl and have the pastry brush ready.
2. Peel the bananas and cut them in half widthways to get 8 pieces of about 9 cm. Roll them one by one in the sugar and cinnamon mixture, pressing down, until well covered.
3. Remove the paper between the brick pastry sheets and cut each sheet in half to get 8 half-moons. Keep the ones you're not using yet under a clean, slightly damp tea towel: left uncovered, they dry out and crack within minutes.
4. Lightly brush a half-sheet with oil. Place a piece of banana along the cut edge, fold the two rounded sides over the banana, then roll up tightly to the end, like a spring roll. Seal the end with a little oil and place on the tray, seam side down.
5. Repeat with the rest of the bananas. Brush the tops of the rolls with the remaining oil, then sprinkle with the remaining 10 g brown sugar, which will caramelise during baking.
6. Bake for 15 to 18 minutes, turning the rolls halfway through, until golden brown, crisp and glossy with caramel. If any sugar runs onto the tray, don't touch it: it is scalding hot and hardens as it cools.
7. While they bake, whisk the skyr with the honey and vanilla until smooth. Leave the turon to cool for 5 minutes, as the banana stays scalding hot inside, and serve 2 rolls per person with the skyr cream.