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Banana and passionfruit snails

  • 0:15 Prep
  • 0:20 Cook
  • Makes 12


  • 90g butter, chilled, chopped
  • 3 cups self-raising flour
  • 3/4 cup mashed banana
  • 3/4 cup milk
  • 2/3 cup passionfruit pulp (see note)


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  • 2
    Process butter and flour until mixture resembles fine breadcrumbs. Transfer to a large bowl.
  • 3
    Make a well in centre of mixture. Add banana and milk. Stir mixture with a butter knife until just combined. Turn onto a lightly floured surface. Knead gently, until mixture comes together and forms a dough. Using a lightly floured rolling pin, roll dough into a 2cm thick, 20cm x 30cm rectangle.
  • 4
    Spread 1/2 cup passionfruit over top of dough, leaving a 2cm border. Starting with 1 long side, roll up dough to form a log. Cut into 12 x 2cm thick slices. Place, 4cm apart, cut-side up, on prepared trays. Brush remaining passionfruit on top of each snail. Bake for 20 minutes or until golden and cooked through. Serve snails warm or cold.

Source: taste.com.au


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