Choc Banoffee Filo Stack

  • 13 May - 19 May, 2023
  • Mag The Weekly
  • Cookery


· 45 g hazelnuts, finely chopped

· 2 teaspoons brown sugar

· ½ teaspoon ground cinnamon

· 8 sheets filo pastry

· 375 g smooth ricotta

· 300 g Vanilla Bean Frûche

· 2 teaspoons vanilla extract

· 1 lemon, rind finely grated

· 2 teaspoons cocoa powder

· 3 bananas, thinly sliced

· Coconut syrup, to serve


Preheat oven to 190°C. Combine nuts, sugar and cinnamon in a bowl. Line a baking tray with baking paper. Place a sheet of filo pastry on a work surface and spray with oil. Sprinkle with a little nut mixture. Place another filo sheet on top. Continue layering with oil, nut mixture and filo until you have 4 layers. Cut each stack into 12 squares and place on prepared trays. Bake until golden. Allow to cool. Combine ricotta, Frûche, vanilla and lemon rind in a bowl. Divide mixture between two bowls. Add cocoa to one bowl and stir to combine. Swirl mixtures together slightly. Top squares with some ricotta mixture, banana, cacao nibs and nuts. Stack the topped squares on top of each other. Drizzle with coconut syrup. Serve immediately.