If you adore warm, comforting snacks that combine a hint of tropical sweetness with a flaky, buttery crust, then you’re in for a treat with the Bolen Lilit (Indonesian Banana Roll Pastry) Recipe. This delightful Indonesian pastry wraps tender ripe bananas, melty cheese, and optional chocolate chips in a golden, crispy dough that perfectly balances sweet and savory. Its unique texture and harmonious flavors make it an irresistible snack or dessert, one that’s simple to prepare yet impressively delicious every time you bake it.
Ingredients You’ll Need
The beauty of this Bolen Lilit (Indonesian Banana Roll Pastry) Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays a vital role, from the buttery, flaky dough providing the perfect casing to the luscious banana filling enriched with cheese and optional chocolate to satisfy every craving.
- All-purpose flour (2 cups): The foundation of the pastry dough, ensuring a tender yet sturdy wrap for the filling.
- Sugar (2 tablespoons): Adds a touch of sweetness that enhances the dough’s flavor without overpowering the filling.
- Salt (½ teaspoon): Balances the sweetness and elevates the overall taste of the pastry.
- Cold unsalted butter (½ cup, cubed): The key to flaky layers and rich flavor in the dough.
- Cold water (4–6 tablespoons): Helps bring the dough together without making it sticky.
- Ripe bananas (3, preferably plantains or pisang raja): The star filling ingredient offering natural sweetness and a creamy texture.
- Grated cheese (¼ cup, cheddar or Edam): Adds a savory twist that complements the bananas beautifully.
- Semi-sweet chocolate chips (¼ cup, optional): For a decadent, gooey contrast that pairs wonderfully with banana and cheese.
- Egg (1, beaten): Used as an egg wash to give the rolls a golden, glossy finish.
- Sweetened condensed milk (1 tablespoon) + water (1 teaspoon): An optional brushing mixture to add shine and sweetness.
- Sesame seeds or grated cheese (for topping): Adds a lovely visual appeal and extra flavor.
How to Make Bolen Lilit (Indonesian Banana Roll Pastry) Recipe
Step 1: Prepare the Pastry Dough
Start by mixing the all-purpose flour, sugar, and salt in a large bowl. Incorporate the cold unsalted butter by hand or with a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, stirring gently to form a soft dough that does not stick to your fingers. Once the dough holds together, wrap it in plastic wrap and refrigerate for 30 minutes to relax the gluten and chill the butter for maximum flakiness.
Step 2: Preheat and Roll Out the Dough
While the dough chills, preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the pastry dough into a thin, even sheet. This will ensure a crispy but delicate crust. Cut the dough into rectangles, sized just right to encase banana pieces comfortably without excess overlapping.
Step 3: Assemble the Banana Rolls
Place your sliced banana pieces near the edge of each dough rectangle. Sprinkle grated cheese generously over the banana, then add chocolate chips if you’re using them for that delightful melty surprise. Roll the dough snugly around the filling, sealing the edges tightly to trap the delicious steam during baking.
Step 4: Brushing and Baking
Arrange your banana rolls on a lined baking sheet, leaving space between each. Brush the tops with beaten egg or the sweetened condensed milk and water mix to achieve a beautiful golden hue. Scatter sesame seeds or a sprinkle of cheese on top for texture and flavor bursts. Bake for 20 to 25 minutes or until the pastry turns a rich golden brown and smells irresistibly buttery.
Step 5: Cooling and Enjoying
Allow the Bolen Lilit (Indonesian Banana Roll Pastry) to cool slightly on a rack before serving. This resting time lets the filling set just enough so every bite is perfectly balanced between soft, sweet banana and flaky, buttery crust.
How to Serve Bolen Lilit (Indonesian Banana Roll Pastry) Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar or a drizzle of melted chocolate elevate these pastries effortlessly. Fresh mint leaves or a dollop of whipped cream also bring a refreshing contrast to the warm, rich rolls.
Side Dishes
Pair your Bolen Lilit with a hot cup of tea or robust Indonesian coffee to balance the sweetness. For a brunch spread, serve alongside tropical fruit slices to complement the banana flavor and delight your taste buds.
Creative Ways to Present
For a festive touch, arrange the pastries on a colorful plate lined with banana leaves for an authentic Indonesian vibe. You can also slice them into bite-sized pieces and serve as finger food at parties or gatherings, making sure everyone can enjoy this tasty treat.
Make Ahead and Storage
Storing Leftovers
You can keep any uneaten Bolen Lilit covered at room temperature for up to 24 hours, although they taste best warm and fresh. To maintain their crispness, store them in an airtight container once completely cooled.
Freezing
If you want to prepare these pastries ahead of time, freeze the shaped rolls on a baking tray until firm, then transfer to a freezer bag. When you’re ready, bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 5 to 7 minutes to refresh the flaky texture. Avoid microwaving if possible, as it can make the pastry soggy and less satisfying.
FAQs
Can I use other types of bananas for Bolen Lilit?
Absolutely! While plantains or pisang raja are traditional due to their firmness and sweetness, ripe Cavendish bananas work well too. Just choose bananas that are ripe but still firm enough to hold their shape during baking.
Is the chocolate chip filling necessary?
Not at all. Adding semi-sweet chocolate chips is optional and purely for extra indulgence. The classic Bolen Lilit shines with just banana and cheese, letting those contrasting flavors steal the show.
Can I make the dough without butter?
Butter is essential for the flaky and rich texture of the dough. While you could substitute margarine or shortening, you might notice a difference in flavor and flakiness, so butter is highly recommended for authentic results.
How do I ensure the pastry stays crisp after baking?
Make sure the dough is chilled before baking, and avoid overfilling the rolls with moisture-heavy ingredients. Also, store the pastries in an airtight container at room temperature and reheat briefly in the oven to maintain crispness.
Is Bolen Lilit suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or gelatin. Just verify that your cheese uses vegetarian-friendly enzymes if that’s a concern.
Final Thoughts
If you’re searching for a snack that brings the taste of Indonesian tradition right into your kitchen, this Bolen Lilit (Indonesian Banana Roll Pastry) Recipe will not disappoint. Its flaky, buttery crust paired with sweet banana and savory cheese is a combination that’s simply irresistible. Give it a try—you’ll find these little rolls quickly become a beloved favorite for teatime or anytime you crave a comforting bite.
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Bolen Lilit (Indonesian Banana Roll Pastry) Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 rolls
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Indonesian
- Diet: Vegetarian
Description
Bolen Lilit is a traditional Indonesian banana roll pastry featuring a flaky buttery dough wrapped around ripe banana slices, cheese, and optional chocolate chips. This delightful dessert or snack is baked until golden and optionally brushed with a sweet coated glaze and topped with sesame seeds or extra cheese for a perfect balance of sweet and savory flavors.
Ingredients
Pastry Dough
- 2 cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4–6 tablespoons cold water
Filling
- 3 ripe bananas (preferably plantains or pisang raja), sliced in halves or thirds
- ¼ cup grated cheese (cheddar or Edam recommended)
- ¼ cup semi-sweet chocolate chips (optional)
- 1 egg, beaten (for egg wash)
Coating (Optional)
- 1 tablespoon sweetened condensed milk
- 1 teaspoon water
- Sesame seeds or grated cheese for topping
Instructions
- Prepare the dough: In a large bowl, combine flour, sugar, and salt. Cut in the cold unsalted butter using your hands or a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing gently until a soft but not sticky dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to chill.
- Preheat and roll out: Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll the chilled dough into a thin sheet, about 1/8 inch thick. Cut the dough into rectangles large enough to fully wrap around a banana slice.
- Fill the pastries: Place a slice of banana near one edge of each dough rectangle. Add a small amount of grated cheese and, if using, sprinkle some semi-sweet chocolate chips on top of the banana slice. Carefully roll the dough around the filling, sealing the edges securely to prevent leakage while baking.
- Prepare for baking: Arrange the rolled pastries on a baking sheet lined with parchment paper. For the topping, either brush each roll with the beaten egg wash or the condensed milk-water mixture. Sprinkle sesame seeds or additional grated cheese on top, depending on your preference.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the pastries turn golden brown and cooked through.
- Cooling and serving: Remove from oven and allow to cool slightly. Serve warm for the best flavor and texture, perfect for a dessert or tea-time treat.
Notes
- Bolen Lilit is best enjoyed warm to appreciate the contrast of flaky pastry and melted filling.
- The dough can be prepared in advance and chilled or frozen to save time on baking day.
- Freeze the shaped rolls before baking for convenient make-ahead snacks; bake directly from frozen adding a few extra minutes to cooking time.
- Using plantains or pisang raja bananas imparts authentic flavor, but ripe yellow bananas can be substituted.
- Adjust the filling to taste by omitting chocolate chips or substituting cheese types for variation.
