For the dough
1 2/3 cups all-purpose flour (200g)
1/2 cup cold unsalted butter, cut into small pieces (140g)
1 egg
1 to 2 tablespoons of cold water
1 tablespoon of cornstarch
1 pinch of salt
For the filling
1/2 cup cornstarch (90g)
1 tablespoon of unsalted butter, softened
12 ripe or green bananas, peeled and sliced
For the glaze
3/4 cup cornstarch (135g)
1/4 cup water (60ml)
For the dough
1 2/3 cups all-purpose flour (200g)
1/2 cup cold unsalted butter, cut into small pieces (140g)
1 egg
1 to 2 tablespoons of cold water
1 tablespoon of cornstarch
1 pinch of salt
For the filling
1/2 cup cornstarch (90g)
1 tablespoon of unsalted butter, softened
12 ripe or green bananas, peeled and sliced
For the glaze
3/4 cup cornstarch (135g)
1/4 cup water (60ml)
Make the dough: in a bowl, combine flour and cold butter
Mix with your fingers until it forms a crumbly mixture
Add the egg, cold water, cornstarch, and salt
Mix well and knead until smooth (do not overwork)
Form into a ball, wrap in plastic film, and refrigerate while preparing the filling
Preheat oven to 220°C (hot)
Make the filling: in a baking dish, combine cornstarch and softened butter
Heat until it caramelizes and turns golden brown
Spread on the bottom of the dish and arrange bananas on top
Roll out the dough thinly and place over the fruit, pressing edges to seal
Cut four small slits in the dough for steam to escape
Bake for 30 minutes or until golden brown
Serve warm
303 calories per serving
