Baked California Raisins and Bananas in Filo Pastry

AuthorCalifornia Raisins

Chef Prachan Vong-Uthaiphan
Executive Chef, Arnoma Grand Hotel Bangkok

baked california raisins and bananas in filo pastry
Yields4 Servings
Total Time1 hr
California Raisin Banana Filling
 150 g California Raisins
 3 pcs Bananas, sliced
 15 ml Honey
 30 ml Maple Syrup
 50 g Butter
 5 g Cinnamon Powder
 30 g Cornflake
 30 g Cashew Nuts
 1 pinch Salt
 12 sheets Filo Pastry
Vanilla Sauce
 3 Egg Yolks
 100 ml Fresh Milk
 100 ml Fresh Cream
 40 g Sugar
 1 pod Vanilla Bean
 2 drops Vanilla Essence
California Raisin Fruit Salad
 30 g California Raisins
 2 pcs Fresh Strawberries
 2 pcs Cape Gooseberries
 20 g Fresh Blueberries
 30 g Red Grapes
 30 ml Maple Syrup
 5 ml Dark Rum
Caramelised Bananas
 1 pc Banana, sliced
 30 g Brown Sugar
 1 g Cinnamon Powder
Strawberry Sauce
 100 g Frozen Strawberries
 50 g White Sugar
 30 ml Cold Water
 5 sprigs Fresh Mint Leaves
California Raisin Banana Filling

Slice banana about 0.5 cm in length and sauté with butter in hot pan. Add California Raisins and stir together with the bananas. Add cornflakes and chopped cashew nuts and continue to saute until well combined. Season with honey, maple syrup, cinnamon powder and a pinch of salt. Set aside to cool.


Cut the lo pastry into 5 by 5 inch squares. Note. Use 3 sheets of filo pastry for 1 portion.


Brush each layer of filo pastry with clarified butter and place the California Raisin Banana Filling in the centre of the filo pastry. Wrap the filo pastry into a purse bouquet. Bake in the oven at 180C for 25 minutes or until the filo turns golden brown.

Vanilla Sauce

Heat up the milk and fresh cream with the vanilla bean pod. Strain.


In a mixing bowl, whisk egg yolks with sugar until well blended.


Pour the milk mixture into the egg mixture and stir slowly on
medium heat. Add a drop of vanilla essence for additional flavour. Stir until the sauce is smooth and a little thick.

California Raisin Fruit Salad

Cut strawberries, cape gooseberries and red grapes