Ingredients

• ½ small ripe banana
• peeled
• mashed until smooth
• 1 tsp chocolate drops
• 2 sheets filo pastry
• 3-4 tsp vegetable oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• In a bowl
• mix together the mashed banana and chocolate drops. Set aside.
• Lay one square of filo pastry onto a work surface and fold it in half to make a rectangle. Cut away the folded edge using scissors or a sharp knife to create two rectangles.
• Fold each rectangle in half again to make two squares. Cut off the folded edges to create four squares.
• Repeat the process with the remaining sheet of filo pastry to create eight filo squares.
• Grease two of the holes in a muffin tray with vegetable oil using a pastry brush. Push one pastry square into the bottom of each hole
• allowing the corners to point upwards. Brush the pastry squares with a little more oil.
• Repeat the process with the remaining pastry squares
• making sure the corners point up in different places for each layer. There is no need to grease the top layer of pastry.
• Divide the chocolate and banana mixture equally between the two filo-lined muffin holes.
• Gently twist the corners of each pastry parcel together to seal. Bake in the oven for 12-15 minutes
• or until the pastry is crisp and golden-brown.