Banana and passionfruit snails
These banana and passionfruit snails feature a light, buttery dough filled with tropical banana and tangy passionfruit, perfect for breakfast or as a snack. They're easy to make and sure to delight your taste buds with each bite.
Cook time 20 min
Prep time 15 min
Ingredients:
1/3 cup butter3 cups self-raising flour
2 bananas
3/4 cup milk (1% fat)
1 cup passion fruit
Banana and passionfruit snails are a delicious and unique treat that combine the tropical flavors of banana and passionfruit with a light, buttery dough. Perfect for breakfast or an afternoon snack, these delightful pastries are as fun to make as they are to eat. Here's how you can whip up a batch of these tasty snails at home.
Instructions:
- Preheat your oven to 180°C (350°F).
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, combine the self-raising flour with the butter. Use your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- In a separate bowl, mash the bananas until smooth. Add the milk to the mashed bananas and mix well.
- Pour the banana and milk mixture into the flour and butter mixture. Stir until a soft dough forms. If the dough is too sticky, add a little more flour.
- Lightly flour a clean surface and turn the dough out onto it. Knead the dough gently for a minute or until it is smooth.
- Using a rolling pin, roll the dough out into a rectangle about 1 cm (0.4 in) thick.
- Spread the passionfruit pulp evenly over the surface of the rolled-out dough.
- Starting from one of the longer sides, roll the dough up tightly into a log.
- Using a sharp knife, slice the log into 1.5-2 cm (0.6-0.8 in) thick "snails" or rounds.
- Place the slices on the prepared baking sheet, leaving some space between each one.
- Bake in the preheated oven for about 20-25 minutes, or until the snails are golden brown and cooked through.
- Allow the snails to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Enjoy these delicious banana and passionfruit snails warm or at room temperature.
There you have it - a batch of delectable Banana and Passionfruit Snails ready to be enjoyed. These pastries are perfect for serving at a brunch or as a delightful dessert. The combination of bananas and passionfruit provides a tropical twist that is sure to please any palate. Enjoy your homemade treats!
Banana and passionfruit snails FAQ:
Bake the snails in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until they are golden brown and cooked through.
The snails will be golden brown on top and should spring back when lightly pressed. You can also check that they are cooked through by inserting a toothpick; it should come out clean.
Use a standard baking sheet lined with parchment paper or lightly greased to prevent sticking. Ensure there is enough space between the snails for even baking.
Yes, you can substitute bananas with pureed apples or pears, and passionfruit can be replaced with other fruit purees like mango or pineapple, though the flavor profile will change.
Store leftover snails in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. They can also be frozen for longer storage; just reheat before serving.
Tips:
- Ensure your butter is cold before incorporating it into the flour; this helps create a flaky texture.
- Mash the bananas thoroughly to maintain an even consistency throughout the dough.
- Use fresh passionfruit if possible for the best flavor, but canned or frozen passionfruit can work as well.
- Chill the dough briefly if it becomes too warm and sticky while shaping the snails.
- Bake the snails until they are golden brown for a crispy exterior and a soft, tender interior.
Nutrition per serving
8 ServingsCalories 340kcal
Protein 8g
Carbohydrates 54g
Fiber 5g
Sugar 9g
Fat 9g
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