Thyme & Banana Loaf with Caramel Drizzle
A moist banana loaf lifted with fresh thyme and finished with a glossy caramel drizzle for a quietly elegant twist on a classic bake.
Apple & Sultana Filo Roll
Apple & Sultana Filo Roll delivers reliable flavour and texture with a method that is straightforward to follow at home. The recipe is designed to plate up cleanly and look appealing, so the finished dessert feels as good visually as it tastes.
Serve with a simple garnish that suits the bake — for example fruit, cream, or a light dusting/ drizzle where appropriate — and adjust sweetness or spice to preference. It also works well as a make-ahead option for gatherings.
Method
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- Heat oven to 190°C (170°C fan) and line a tray with baking paper.
- In a pan, combine apples, sultanas, brown sugar, cinnamon, and lemon juice.
- Cook over medium heat for 8–10 minutes until apples soften and the mixture thickens slightly.
- Remove from heat and cool the filling fully.
- Lay one filo sheet on a clean surface and brush with melted butter. Repeat to layer all sheets.
- Spoon filling along one long side, leaving a border at the edges.
- Fold in sides and roll tightly into a long log.
- Place seam-side down on tray, brush with extra butter, and bake for 25–30 minutes until deep golden.
- Cool slightly, dust with icing sugar if using, slice, and serve.
Ingredients
- 6 sheets Filo Pastry
- 1 tsp Cinnamon ground
- 60 g Brown sugar
- to dust Icing Sugar optional
- 4 medium Apples peeled, cored, finely chopped
- 1 tbsp Lemon Juice
- 80 g Sultanas
- 60 g Butter melted, for brushing
Notes
Let the filling cool before rolling to keep the filo crisp in the oven.
Brush each filo layer with butter so the pastry bakes flaky and golden.
Dust with icing sugar just before serving for a clean finish.
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