Banana Crumble Wraps

Summary

Ingredients

• Tortillas) .
• 2 tablespoon butter
• 140 g flour, wheat flour (type 550)
• 0.5 teaspoon ½ cinnamon
• 0.25 teaspoon ¼ salt
• 6 tablespoon water

For the filling:

• 400 g banana (s)
• 4 tablespoon butter
• 60 g suar, brown
• 2 tablespoon lemon juice
• 2 tablespoon liqueur, (nut liqueur)

For the sprinkles:

• 50 g hazelnuts
• 2 tablespoon butter
• 50 g suar, brown
• 50 g flour, wheat flour (type 5)
• 1 pinch (s) salt

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Instructions

1. Melt the butter and let it cool. Mix the flour with salt in a bowl. Add the butter and water and knead everything first with the dough hook of the hand mixer, then with your hands to form a smooth dough.
2. Cover and leave the dough to soak for 20 minutes.
3. Knead again and divide into 4 pieces. Roll out 1 piece of dough on a floured work surface into a thin flat cake about 20 cm in diameter.
4. Preheat the oven to 100 ° C (convection 80 ° C; gas mark 2). Heat the pan without adding fat or a flat cake. Bake the tortillas one at a time over medium heat for about 1 minute on each side.
5. Wrap the finished tortillas in a slightly damp cloth and keep them warm in the oven, wrapped in aluminum foil.
6. Finely chop the nuts. Heat the butter in a pan. Add the brown sugar and let it caramelize. Add the flour, a pinch of salt and the nuts and mix everything well. Remove the tortillas and preheat the oven to 175 ° C (convection 150 ° C; gas 2-3).
7. Pour the mixture into an ovenproof dish and bake in the preheated oven for 10-15 minutes until the crumble is light brown and crispy.
8. For the filling, peel and slice the bananas. Melt the butter in a shallow saucepan, add sugar, lemon juice and a pinch of salt. Simmer everything while stirring over medium heat until the mixture begins to brown.
9. Add the banana slices with the liqueur to the butter mixture and mix carefully. Mix in the sprinkles.
10. Heat the tortillas and spread the banana mixture on top. Roll up the tortillas and serve immediately.
11. Professional tip: You can also serve this dessert baked. Butter an ovenproof dish and sprinkle it thinly with sugar. Roll up the tortillas so that the roll is closed. Place the seam down in the mold and bake in a preheated oven at 200 ° C (fan oven 170 ° C; gas 3) for about 25 minutes. Serve with chocolate ice cream.

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