Banana Pithivier with Fromage Blanc, Sesame and Apple Syrup

Puff pastry-wrapped banana drenched in sweet honey and sesame syrup make a blissful dessert from Paul Bloxham
By Paul Bloxham
Banana Pithivier with Fromage Blanc, Sesame and Apple Syrup
  • Rating:
  • Serves: 4
  • Cook Time: 22 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 350 g frozen puff pastry, defrosted
  • plain flour, for dusting
  • 4 bananas
  • 40 g butter
  • 4 tsp caster sugar
  • 4 tbsp clear honey
  • 4 tbsp maple syrup
  • 1 tsp sesame seeds
  • 5 small sprigs rosemary
  • 250 ml chilled fromage blanc, or crème fraiche


1. Preheat the oven to 200C/gas 6.

2. On a lightly floured work surface, roll the puff pastry to a thickness of 4mm using a pasta machine; cut the pastry into 4 equal pieces.

3. Place a strip of pastry on a floured surface, arrange 5 pieces of banana in a ring across it, and top with a quarter of the butter and caster sugar.

4. Fold the overlap into the centre, flip over and place on a baking sheet. Repeat the process for the remaining 3 tarts.

5. Bake for 15-20 minutes, until golden brown.

6. Working quickly, heat the maple syrup honey, sesame seeds and rosemary together in a saucepan, until bubbling. Pop the cooked tarts into the pan and coat with the syrup.

7. Serve the tarts straight away with extra syrup poured over and a sprig of rosemary to decorate. Fromage blanc or crème fraiche make a good accompaniment.

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