Australian Banana Crescents

Australian Banana Crescents

300 g / 11 oz flour
pinch of salt
grated rind and juice of 1 lemon
100 g / 4 oz sugar
2 eggs
100 g / 4 oz ice-cold butter
1-2 tablespoons milk (oplional)
8 small ripe bananas
6 tablespoons apricot jam
2 lablespoons flaked almonds


[1] Sift the flour into a bowl with the salt, lemon rind, sugar and 1 beaten egg. Cut in the butter.

[2] Using the fingertips, mix all the ingredients quickly together into a dough, adding 1-2 tablespoons of milk if necessary. Leave the dough to stand in the refrigerator for 1 hour.

[3] Peel the bananas and then sprinkle them with the lemon juice.

[4] Set the oven to moderate (180 C, 350 F, gas 4).

[5] Roll out the dough thinly and cut into eight (12cm / 4 in) squares. Separate the second egg and brush the edges of the dough squares with the egg white.

[6] Place l banana diagonally across each square of dough, fold the free corners over the banana and press the edges

[7] Beat the egg yolk and brush the crescents with egg, transfer them to a baking sheet and bake for about 20 minutes in the heated oven.

[8] Heat the jam, brush over the warm crescents and sprinle with flaked almonds.

Makes 8 servings