Banoffee Pie, Fig Rough Puff, and Inverted Puff Pastry with Fruit Filling
Desserts are often the highlight of a meal, and when made from scratch, they carry a special charm. This guide explores three different but equally irresistible desserts: easy banoffee pie, rough puff pastry with fig filling, and inverted puff pastry with fig and other fruit filling. Each recipe includes techniques and tips to ensure success, even for home bakers.
1️⃣ Rough Puff vs Inverted Puff – Layering & Folding Diagram
Visual Concept: Think of each “block” as a layer of dough (D) or butter (B). Folding increases layers for a flaky texture.
| Technique | Step | Diagram Representation | Notes |
|---|---|---|---|
| Rough Puff | 1 | D + B | Butter is cut into the dough roughly, not fully encased. |
| 2 | Fold in thirds | Simple “letter fold” or “book fold”. | |
| 3 | Repeat 2-3 times | Chill between folds. | |
| 4 | Result | Many uneven layers → rustic flakiness | |
| Inverted Puff | 1 | B + D | Dough wraps around a butter block. |
| 2 | Fold butter into dough | Keep butter fully encased. | |
| 3 | Fold & roll 3–4 times | More delicate; butter is always inside. | |
| 4 | Result | Very even, regular layers → light, crisp puff |
Diagram (ASCII-style example):
Rough Puff: Inverted Puff:
Step 1: Step 1:
D B D D B D
Step 2: Step 2:
Fold → D/B/D Fold → D/B/D
Step 3: Step 3:
Fold again Fold again
Step 4: Step 4:
Flaky, rustic Even, crisp layers
2️⃣ Step-by-Step Assembly Chart for Desserts
Here’s a visual, beginner-friendly “flowchart” style” guide for desserts:
A. Rough Puff Dessert (e.g., Rustic Fruit Tart)
[Roll dough]
↓
[Cut & shape tart base]
↓
[Spread fruit filling]
↓
[Optional top layer / crumble]
↓
[Bake until golden]
↓
[Cool & serve]
Tips: Because rough puff is more forgiving, uneven shapes or imperfect edges are okay.
B. Inverted Puff Dessert (e.g., Mille-Feuille)
[Roll dough thin]
↓
[Cut precise rectangles]
↓
[Layer cream / custard between puff layers]
↓
[Top with icing / chocolate]
↓
[Chill slightly to set]
↓
[Serve carefully]
Tips: Inverted puff requires precision; even rolling ensures uniform layers.
3️⃣ Quick Visual Key for Home Bakers
| Symbol | Meaning |
|---|---|
| 🟫 | Butter |
| 🟨 | Dough |
| ↕️ | Fold direction |
| 📏 | Roll thin |
Part 1: Easy Banoffee Pie
Banoffee pie is an iconic British dessert that combines banana, toffee (dulce de leche), and whipped cream in a crisp base. Despite its decadent appearance, it’s straightforward to make at home.
Ingredients (serves 8)
Base:
250 g digestive biscuits or graham crackers, crushed
100 g unsalted butter, melted
Filling:
2–3 ripe bananas
400 g canned dulce de leche (or make caramel from sweetened condensed milk)
Topping:
300 ml double cream
2 tbsp icing sugar
Cocoa powder or chocolate shavings, for garnish
Step 1: Prepare the Base
Crush the biscuits finely using a food processor or a rolling pin inside a sealed bag.
Mix crumbs with melted butter until the mixture holds together when pressed.
Press into the base of a 23 cm springform or tart pan, ensuring an even layer.
Chill in the fridge for 30 minutes to firm up.
Tips:
Use a flat-bottomed glass to press the crumbs evenly.
Chilling the base prevents sogginess when adding the filling.
Step 2: Add Bananas and Toffee
Slice bananas evenly and layer them over the chilled biscuit base.
Spread the dulce de leche over the bananas, smoothing with a spatula.
Return to the fridge for 10–15 minutes to set slightly.
Tips:
Use ripe but firm bananas to avoid mushiness.
If the dulce de leche is too stiff, warm gently in a microwave for 15–20 seconds to spread easily.
Step 3: Whip and Add Cream
Whip double cream with icing sugar until soft peaks form.
Spoon or pipe cream over the toffee layer.
Garnish with cocoa powder or chocolate shavings.
Serving Tips:
Best eaten within 24 hours to maintain a firm base.
Slice carefully with a warm knife for neat pieces.
Variations:
Add a sprinkle of sea salt over the toffee for salted banoffee pie.
Replace bananas with sliced figs for a twist.
Use a chocolate biscuit base for extra richness.
Part 2: Rough Puff Pastry with Fig Filling
Rough puff pastry is a quicker, less precise version of traditional puff pastry, but it still delivers flaky layers and buttery flavor. Combined with fig filling, it becomes a simple yet impressive dessert.
Rough Puff Pastry Ingredients
250 g all-purpose flour
1 tsp salt
250 g unsalted butter, cold and cubed
125 ml cold water (adjust as needed)
Fig Filling Ingredients
200 g dried figs, chopped
100 ml water
2–3 tbsp honey or brown sugar
1 tsp lemon juice
Optional: pinch of cinnamon or nutmeg
Step 1: Make Rough Puff Pastry
Place flour and salt in a large bowl.
Rub in cold butter with fingertips until pea-sized lumps remain.
Add cold water gradually and mix gently until dough holds together.
Turn onto a lightly floured surface and shape into a rough rectangle.
Roll out into a rectangle, fold in thirds (letter fold), rotate 90°, roll again, fold.
Chill 20–30 minutes. Repeat rolling and folding 2–3 times.
Tips:
Do not overwork dough; leaving some butter lumps creates flaky layers.
Keep everything cold to prevent butter from melting.
Step 2: Prepare Fig Filling
Place chopped figs in a saucepan with water, honey, and lemon juice.
Simmer gently for 10–15 minutes until figs are soft and a syrup forms.
Remove from heat and cool slightly. Optionally blend to a smoother paste.
Tips:
Adjust sweetness with honey or sugar according to taste.
Add spices like cinnamon, nutmeg, or star anise for warmth.
Step 3: Assemble Fig Pastry
Roll rough puff pastry to 3–4 mm thickness.
Cut into desired shapes—squares, rectangles, or circles.
Place a spoonful of fig filling on half of each piece.
Fold or top with another pastry layer; crimp edges.
Chill for 15–20 minutes before baking.
Step 4: Bake
Preheat oven to 200°C / 400°F.
Brush pastry with egg wash for golden color.
Bake for 15–20 minutes or until puffed and golden brown.
Serving Tips:
Serve warm or at room temperature.
Dust with powdered sugar or drizzle with honey.
Part 3: Inverted Puff Pastry with Fig and Mixed Fruit Filling
Inverted puff pastry involves enclosing the dough inside butter, creating extremely crisp layers. This technique is slightly more advanced but results in an elegant, professional-quality dessert.
Inverted Puff Pastry Ingredients
250 g all-purpose flour
5 g salt
125 ml cold water
200 g unsalted butter, very cold
Extra flour for rolling
Fig and Mixed Fruit Filling
150 g dried figs
100 g dried apricots
100 g dried cherries or raisins
150 ml water or fruit juice
2–3 tbsp honey
1 tsp lemon zest
Optional: pinch of cinnamon
Step 1: Make Dough (Détrempe)
Mix flour, salt, and water until just combined.
Shape into a small rectangle, wrap, and chill for 30 minutes.
Step 2: Prepare Butter Block
Shape butter into a rectangle roughly the size of the dough.
Chill until firm but pliable.
Step 3: Encasing Dough (Inverted Lamination)
Place chilled dough onto butter rectangle.
Fold butter over dough like a book, fully enclosing it.
Roll gently into a long rectangle.
Fold in thirds (letter fold), rotate 90°, and repeat 3–4 times.
Chill 20–30 minutes between folds.
Tips:
Keep dough and butter cold at all times.
Light flouring prevents sticking but avoid too much.
Step 4: Prepare Fruit Filling
Simmer figs, apricots, and cherries with water or juice, honey, lemon zest, and optional spices for 10–15 minutes.
Cool and chop slightly or leave chunky.
Step 5: Assemble Pastry
Roll inverted puff pastry to 3–4 mm thickness.
Cut into desired shapes or use as a base for a tart.
Spread fruit mixture evenly.
Optionally fold edges or create lattice tops.
Step 6: Bake
Preheat oven to 200°C / 400°F.
Egg wash for a golden finish.
Bake 20–25 minutes until puffed, crisp, and golden.
Serving Tips:
Best served slightly warm to enjoy the crisp layers.
Dust with powdered sugar for presentation.
Tips for All Three Recipes
Ingredient Temperature: Keep butter cold, especially for puff pastry. Warm butter = tough layers.
Resting: Chill dough between folds for puff pastry; this prevents shrinkage.
Cutting Pastry: Use a sharp knife or pastry cutter; jagged edges reduce rise.
Egg Wash: Brushing egg wash before baking enhances color and shine.
Storage:
Banoffee pie: 24–48 hours in fridge.
Rough puff pastries: Best eaten same day; can freeze unbaked for 1–2 months.
Inverted puff: Store in airtight container for 1–2 days; freeze unbaked if needed.
Variations and Serving Ideas
Banoffee Pie: Add chocolate ganache layer beneath bananas for chocolate-banoffee pie.
Rough Puff Fig Pastry: Add goat cheese for a savory twist.
Inverted Puff with Fruit: Experiment with pears, apples, or plums instead of dried fruits.
Presentation Ideas:
Dust with icing sugar or cocoa powder.
Serve with whipped cream or crème fraîche.
Plate individual portions on a fruit coulis for elegance.
Whether you’re seeking a simple, decadent dessert like banoffee pie or more sophisticated laminated pastries like rough puff with figs or inverted puff with mixed fruits, these recipes provide a range of flavors and textures suitable for any occasion. The key to success is understanding the techniques: keeping ingredients cold, layering butter correctly, and resting dough appropriately. With practice, your home desserts can rival those of a professional patisserie.
From the creamy, sweet indulgence of banoffee pie to the crisp, buttery, multi-layered elegance of laminated pastries, these recipes showcase the joy of homemade desserts. Each offers opportunities for creativity, experimentation, and above all, delicious results.
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