Monday crisy crisp – Warm mango, banana and pineapple crisp with mascarpone cream
Le petit croustillant du lundi – Croustillant chaud de mangue, banane et ananas, crème au mascarpone
I adore filo dough but never use it. Do you believe it? I can drool over appetizers and desserts made with filo dough but when it’s time to buy it, I always forget or buy something else. So people would say, then you just don’t adore it. It’s like saying I adore this friend but I never call her, then you don’t love her that much. In French we use the word adore quite often and is not as strong as its equivalent in English. It’s used as Americans would use “I love”. J’adore la nutella!!
It’s a shame not to use filo dough more often because it’s lighter than its cousin “Puff Pastry”. It has a very delicate crispy texture, and makes beautiful sweet and savory dishes. One sheet has 30 calories and I used about one sheet per crisp if you want to keep completely light, you can just omit the mascarpone cream, but I would not recommend it, it completes the crisp to perfection.
The particularity of this filo dough is that it’s wholewheat, so basically, you’ll get a light dessert, extremely tasty, warm and crispy that will satisfy any sweet cravings. My other “secret” ingredient is vanilla powder, which I adore, oui j’adore la poudre de vanille!!!! I almost use it in all my desserts. It’s vanilla bean ground that is perfect to replace the actual vanilla bean.
The combination of mango and banana’s textures complete one another, also pineapple adds a little extra exotic touch to the crisp. You need to select fruits that are not too ripe, or in the sauté process, especially the banana and mangoes will get mushy.
You can serve it warm at room temperature or lukewarm, then you need to serve it immediately or the cream will start melting.
Ingredients for 3 crisps
- 1/4 pineapple, cut in small sliced (1 inch size)
- 1 mango, peeled and cut in small slices (1 inch size)
- 1 banana, sliced
- 3 whole wheat filo dough sheets, cut in 6 squares
- 1 tbs sugar
- 2 tbs mascarpone
- 2.7 fl oz (or 80 ml) heavy cream
- vanilla powder
- 1 tsp powder sugar
- 1 tsp butter + 1 tsp melted for the filo dough
Cut all the fruits, add sugar and saute in butter for about 5-7 minutes. remove from the pan.
Using a brush, apply melted butter in one filo dough sheet, then cut dough in 6 identical squares.
Place the 6 squares in a ramequin or small muffin trays (then insted of 3 crisp, you’ll make 6 due to the smaller size of the muffin trays). Divide fruits in each ramequin and cook in a pre-heated oven at 370F for about 15-20 minutes or until the filo dough is golden brown.
remove from the oven and let it cool.
Whip heavy cream and add powder sugar at the end, add mascarpone and keep beating a little more. Add vanilla bean powder.
Serve each crisp with one tsp of mascarpone cream on top.
- End of summer – Peach Melba
- The soup we like, a little, a lot, passionately, …. – Plantain and mango soup with vanilla and rum
- A brioche’s cousin – Sugar tart
- You got it in the baba – Traditional baba au rhum
- If you like coffee…- Coffee panna cotta with coffee-chocolate sauce
- Simple and traditional – Semolina flans with caramel
- Triffasù – Strawberry cup with mascarpone mousse and raspberry coulis
- The fancy banana – Banana “en papillote” with vanilla and rum
- It’s cute and can be eaten too – Mini madeleines with tangerine and cointreau
- Honey roasted pear, tangerine mini madeleines and rose whipped cream