300 g / 11 oz ﬂour
pinch of salt
grated rind and juice of 1 lemon
100 g / 4 oz sugar
100 g / 4 oz ice-cold butter
1-2 tablespoons milk (oplional)
8 small ripe bananas
6 tablespoons apricot jam
2 lablespoons ﬂaked almonds
 Sift the ﬂour into a bowl with the salt, lemon rind, sugar and 1 beaten egg. Cut in the butter.
 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.
 Peel the bananas and then sprinkle them with the lemon juice.
 Set the oven to moderate (180 C, 350 F, gas 4).
 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.
 Place l banana diagonally across each square of dough, fold the free corners over the banana and press the edges
 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.
 Heat the jam, brush over the warm crescents and sprinle with ﬂaked almonds.
Makes 8 servings