Ingredients
- 300 g of pastry sheets
- 250 g kiwifruit
- 250 g of bananas
- 200 g pastry cream
- 1 teaspoon of pine nuts
- 1 teaspoon of honey
- 30 g butter
- melted chocolate, flaked almonds
Preparation
In a terrine, put the diced kiwi, the cut bananas then the cream, mix well, set aside. Cut the pastry sheets into squares, place 2 sheets on top of each other, coating them with butter.
Arrange in cups, stuff with the fruit mixture, fold the corners of the leaf towards the middle to obtain a purse shape.
Place on a baking tray coated with butter, cook for 10 min. Serve in a dish decorated with melted chocolate and sprinkled with flaked almonds.
source: la-cuisine-marocaine.com
