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Preheat the oven to 180°C.

Peel the banana and cut into small chunks (not slices). Place in a bowl and sprinkle with the lemon juice.

Chop the strawberries into small pieces and put them in the same bowl.

Spread the first ZIMI PSACHNON fillo pastry leaf and place it on baking paper. Gently top with a second fillo pastry leaf. Put a big plate at the center of the fillo pastry, take a sharp knife and cut both together in a round shape.

Take the top fillo pastry and put it aside.

Strew the hazelnut praline with a knife on the bottom fillo pastry, throughout the surface of the dough leaving uncovered about ½ cm from the circumference of the circle.

Scatter the fruit evenly over the surface of the fillo pastry and pat to make them stick.

Use very little water to wet the circumference of the dough (the part not covered with the praline) and cover with the second leaf of fillo pastry, patting the edge in order to bond the two leaves well.

Place a glass over the center of the circles and use a sharp knife to cut 16-18 strips in radial symmetry.

Take one strip with your hand and twist it carefully once or twice. Repeat the same process with the rest.

Use the baking paper under the fillo pastry to lift the dough and transfer it onto the baking sheet.

Bake for 20 minutes until golden brown.

Remove the baking sheet from the over and transfer the “sunflower” carefully on a rack until it cools down completely.

Serve, if you want, with some chocolate sauce.