In a separate pan, melt 1 tablespoon of butter with chopped lavender, honey, and cinnamon. Add the rosewater.
Add whole bananas to melted butter and glaze. After about 10 minutes add the apples. Then add 1/2 the crushed almonds.
Brush pastry with melted butter. Make a secure base (2 layers of pastry). Fill the pastry case with 1/4 cup almonds first (so they soak up the excess juices from the fruit), then the bananas and apples and finally the remaining almonds. Close the pastry case with more phyllo, press down, butter the edges to make it stick.
Place in a hot oven (400 degrees F) for 10 minutes. Then turn the oven down to 225 degrees F for the final 5 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Moha Orchid, Cookies and Couscous, NY