Cherry and Banana Fillo Parcels

Cook time 30 minutes
Servings 2


4 sheets of fillo pastry 

25g butter, melted
250g block cream cheese, brought to room temperature
2 egg yolks
½ cup icing sugar + extra to serve
¼ cup desiccated coconut + extra to serve
2 bananas, peeled
100g cherry conserve (could also use a nut or chocolate spread)
Vanilla ice cream, to serve

Cherry and Banana Fillo Parcels


Preheat the oven to 180°C and line a tray with baking paper.

Brush some butter on one sheet of fillo and top with another. Brush again. Repeat the process with the other two fillo sheets so you have two piles made up of two sheets each. 

In a mixer, beat the cream cheese until it is light and fluffy, then add the yolks one at a time, followed by the sugar and coconut. Mix until smooth and creamy.

Evenly spread a tablespoon of the the cream cheese mixture on one half of the fillo rectangle, then place a few spoonfuls of cherry conserve on top. Place a whole banana on top, then wrap in the sides and roll up to form a parcel, sealing with a little butter. Brush with extra butter, sprinkle with coconut and repeat the process with remaining fillo, cheese, jam and bananas. Bake in the oven for 20-25 minutes or until golden and crisp.

Slice each banana parcel into three and serve warm with a dusting of icing sugar and some vanilla ice cream.