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Banoffee pie is a firm favourite around the world, but the flavour combination works in loads of different ways. We've stuck banana and toffee into filo parcels that you could almost mistake for wontons! They're a cool little snack or a great dessert if people just want to pick at the end of a meal.
boil a saucepan of water and add the unopened tin of condensed milk so that it is submerged. Simmer for 4 hours, until the milk has turned to caramel.
dice the bananas into small cubes.
heat a knob of butter to a pan, add the bananas and cinnamon, then fry for a minute.
splash in the rum and cook further until the rum has gone.
open the tin of caramel and pour enough into the bananas to just coat.
toast the almond flakes in a dry frying pan then roughly chop.
lay out the filo pastry and cut out 10cm x 10cm squares.
spoon a tablespoon of the banana mixture into the middle of each square and scatter over some of the flaked almonds.
melt the butter in the microwave and brush the pastry before wrapping tightly around the banana, similar to wontons.
preheat an oven to 200ºC.
bake the filo parcels on a lined baking tray for 10 minutes until golden brown.
serve with a glug double cream and the leftover caramel as dips.