Instructions: Put flour on a table or marble slab. Make a hole in the center for the remaining ingredients. Mix dough thoroughly with fingers, roll into a ball, chill several hours in refrigerator before rolling.

Roll dough rather thin (1/8-inch) on lightly floured surface. Cut bananas lengthwise in slices approximately 1/4-inch thick. Halve slices and roll each one in the dough. Press down edge to seal and tamp ends to close. Fry in hot olive oil until browned on all sides. Dust liberally with powdered sugar and serve. The pastry is flaky and the banana melts into a creamy filling.

This recipe makes 30 to 35 pastries 3-inches long.

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