Turon is a banana lumpia that is traditionally made by deep frying the lumpia with brown sugar.  In this version we take all the ingredients and make turon a little bit easier by using the layering method of Baklava.

Turon Baklava

With lots and lots of trial and error and I mean so much that I am not allowed to make this for a long long time.  Turon is a banana lumpia deep fried with brown sugar. I wanted everything in that bite, without having to wrap individual bananas and got this idea to layer the wrapper like philo pastry and to use some caramelized bananas as a filling.

I tried to make it with Saba (a variation of banana found in the Philippines, which is close to a Plantain) but it would get so meaty when it got baked. Then I tried to cook it down first, but that didn’t help either. I switched to regular bananas and sautéed it with some date syrup and finally I got the texture I wanted.

I also tried to make this in a standard size pan, but the wrappers would not get crispy no matter how long I left it in the oven.  The top would get very dark and brown, but the bottom layers would still be soggy.

Tips To Make it Right

So here are some tips to make sure that your experience with making a Turon Baklava is seamless as possible.  ⠀⠀⠀⠀⠀⠀⠀

• Use a baking sheet designed a toaster oven.  This baking sheet is good option to use.
• Caramelize the bananas with some date or coconut sugar first and make sure it has fully cooled down before spreading it on the wrappers.
• I have tested it with some wrappers in the middle, I think it’s better with the wrappers just on the bottom and on the top of the baklava.
• Have the syrup ready to pour over once you take the baklava out of the oven.  You want to hear it sizzle when you pour the syrup over.

Let’s make the Banana Filling

You need 3 bananas, date or coconut sugar and coconut oil.

Cook it down in a small sauce pan.  Don’t use the filling until it is at room temperature.  I would even recommend making the filling the day before and putting it in the refrigerator until you are ready to bake.

Make the Syrup

The syrup is simply just date syrup and you have an option to add in some orange blossom water.  If you can’t find any date syrup, you can substitute with maple syrup.

Create the layers

To make the layers use some egg roll wrappers. Brush both sides with vegan butter or coconut oil.

I used 3 wrappers on the bottom.  Overlap the first two wrappers and make sure they go up the sides of the baking tray and add a third wrapper in the middle.

Spread the filling over the wrapper and top with some roasted cashews.

Repeating the same layering technique add the top layers of the Turon Baklava. Then using a knife cut diagonal shapes.  To make the diamond shapes cut straight lines across that are one inch apart and then make diagonal cuts that are one inch apart.

Bake in the oven at 350F for 30-45 minutes.  Check it at the 30 minute mark and make sure it’s all evenly browned and crisp.  Just tap the layers with your fingers to get a feel and put it back in the oven if its still on the softer side.

Once it is done take it out of the oven and right away pour over the syrup.  Again you should hear it sizzle while it’s being absorbed by the butter wrappers.

Enjoy!

All that is left to do now is to enjoy this dessert.

For other easy healthy Filipino food ideas you can also make my lumpia cups or 4 ingredient leche flan.