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Turon is a Filipino dessert often made with bananas and jackfruit, rolled in a spring-roll wrapper and fried, but Isla’s pastry chef Jacqueline Diño-Garcia uses phyllo dough in places of the spring-roll wrappers to create an extra-flaky treat.

Learn how you can make a version of Diño-Garcia’s Turon at home with this easy-to-follow recipe.

Ingredients:

Candied Jackfruit & Syrup

• 1 cup jackfruit, ripe and pitted
• 1 cup sugar
• 1 1⁄2 cups water

Macerated Saba (Banana)

• 5 saba bananas, cut in half lengthwise (you can find frozen saba bananas in the freezer section of Asian grocery stores)
• 1 tablespoon brown sugar
• 4 tablespoons Candied Jackfruit Syrup (see above)

White Chocolate Whipped Cream

• 1 cup heavy whipping cream
• 1/3 cup white chocolate couverture or baking chocolate

Salted Latik Caramel Sauce

• 1 14-ounce can coconut milk
• 1 1⁄2 cups heavy cream, warmed
• 1⁄4 cup glucose or corn syrup
• 1 cup sugar
• 1/3 cup butter, softened
• 1 teaspoon kosher salt

Turon

• Candied Jackfruit Macerated Saba
• 2 sheets phyllo dough
• 1 1⁄2 cups butter,
• melted Sugar for dusting

Directions

Candied Jackfruit

1. Boil sugar and water until the sugar fully dissolves.
2. Add jackfruit and let boil until soft. 3. Drain the syrup and set aside to cool. Reserve both the jackfruit and the syrup.
   Macerated Saba (Banana)
3. Mix the saba bananas, brown sugar, and jackfruit syrup together in a bowl. 2. Let everything sit and macerate for
   at least 1 hour and up to overnight.

White Chocolate Whipped Cream

1. Warm cream in pan over medium heat.
2. Add in the white chocolate and let the mixture sit for 5 minutes. Mix until the chocolate has fully melted. Cover and refrigerate for 3 hours or overnight.
3. Whip the cream and white chocolate mixture with a whisk or electric mixer until it forms stiff peaks.

Salted Latik Caramel Sauce

1. In a nonstick pan, over medium heat, bring coconut milk to a boil. Lower heat, stir, and continue to cook until it starts to thicken. Keep stirring until the coconut curds turn golden brown. Remove from heat and set aside.
2. Pour the warmed heavy cream over the latik and let it steep for 10-15 minutes. Strain and set aside.
3. Mix glucose and sugar in a medium saucepan over medium-high heat. Cook until the sugar is dark brown.
4. Slowly whisk in the warm latik cream and cook until the mixture is smooth, about 2 minutes. Remove and stir in butter and salt.

Assemble the Turon

1. Preheat oven to 375 degrees Fahrenheit.
2. Gently lay phyllo dough on a flat��surface. Brush with melted butter��and sprinkle with sugar.
3. Arrange the macerated saba and��candied jackfruit horizontally and gently roll the dough. Repeat the process with the second sheet.
4. Brush the top side of the roll with melted butter and sprinkle with sugar.
5. Bake for 20-25 minutes, or until golden brown.
6. Let cool for 5 minutes. Cut and serve with salted latik caramel sauce and white whocolate whipped cream.