Ingredients

• 425g ready-rolled puff pastry (2 sheets measuring about 280 x215mm)
• Icing sugar
• 300ml Roselle Supreme
• Stem ginger in syrup
• Apricot conserve
• 4 ripe small-to-medium bananas, see note
• Toasted flaked almonds

Method

• Unroll the pastry onto baking sheets lined with baking paper. Prick all over  

  with a fork and refrigerate for 30 minutes. Sift some icing sugar over the

  pastry (this will give an attractive gloss to the finished dish).

• Put the chilled pastry into a preheated oven and cook at 220°C, Gas 7 for 10-

  15 minutes until well risen and golden brown. Transfer the hot pastries to a

  wire rack and allow to cool completely.

• Meanwhile, whip the Roselle Supreme until stiff peaks form. Thinly slice some

  drained stem ginger (you will need about 32 wafer-thin slices).

• When the pastry is cold, use a long serrated knife to trim off the pastry edges

  and cut each sheet into eight rectangles. Cut each rectangle horizontally into

  two slices.

• Peel and thinly slice the bananas.

• On one piece of pastry, spread a little apricot conserve. Spread some whipped

  Roselle Supreme over conserve and top with 2 slices of ginger and some

  banana. Add a second layer of pastry and top with Roselle Supreme, ginger 

  and banana. Add a third layer of pastry, Roselle Supreme, ginger and banana. 

 Top with pastry (make sure this is a crisp, browned piece).

• Repeat with the remaining pastry, conserve, Roselle Supreme, ginger and

  bananas.

• To serve, sift a little icing sugar over each pastry and sprinkle with a few

  toasted flaked almonds. Drizzle with a little ginger syrup.

Add your own touch

Cut the pastry into different shapes, squares, triangles or circles (use a sharp cutter). Instead of bananas, use thin slices of ripe mango or peaches. Or try raspberry conserve with gently-crushed raspberries, or strawberry conserve with sliced strawberries.

Note

Steps 1-5 can be completed in advance, just leaving the assembly of the pastry until the last minute. Toss the banana slices in a little lemon juice - this will help to prevent them from browning.