Banana And Chocolate In Phyllo Food

BANANA AND CHOCOLATE TRIANGLES

Steps:

• Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
• Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
• Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
• Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.

CHOCOLATE-BANANA PHYLLO BUNDLES

Steps:

• Preheat oven to 425 degrees F.
• Combine grated chocolate and ice cream toppping.
• place one sheet of phyllo on large work surface and spray with nonstick spray.
• Place second sheet on top and press together to seal.
• Spoon about 1 tablespoon of the chocolate mixture evenly over one narrow edge of phylorr using the back of the spoon.
• Arrange about 1/2 of one banana evenly over chocolate mixture.
• Fold the bottom edge of the phyllo over the sliced bananas, then fold the sides of the phyllo inward towards the center. Gently roll phyllo strip up from bottom to top.
• Repeat until all phyllo and remaining ingredients are gone.
• Place the bundles, with seams down, on baking tray. Spray with non stick spray and almonds.
• Bake until edges are gold brown, about 10-20 minutes.
• Serve warm, with a teaspoon of whipped topping, additional ice cream topping and powdered sugar, if desired.

BANANA AND CHOCOLATE IN PHYLLO

Steps:

• Brush each sheet with butter and sprinkle sugar (other appropriate spices can be aded) and stack.
• Take one banana and 2 chocolate segments and place on the long end.
• Fold side flaps over banana and brush flaps with butter.
• Roll up.
• Brush ends with butter and seal.
• Brush roll with egg wash.
• Repeat.
• Oven to about 350 deg and bake 15 - 20 minutes.
• Puree 1 pint strawberries and fold into cool whip.
• Slice the rest.
• Toast almonds.
• TO SERVE: Place one banana roll on plate.
• Spoon cool whip mixture on one end of roll and scatter strawberries and almonds over it.
• Might want to get a plastic squirt bottle of chocolate and randomly squirt all around dish.
• ENJOY.
• Many possible variations.
• Reeses Cup instead of regular chocolate or any other candy bar.

BANANA CHOCOLATE STRUDEL

Steps:

• Preheat oven to 425°F.
• Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.
• Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, then dust with confectioners sugar.

CARAMELIZED BANANAS AND VANILLA CREAM IN PHYLLO CUPS

Steps:

• Make phyllo cups:
• Preheat oven to 350°F. Generously butter every other cup in 12-cup muffin pan. Place 1 phyllo rectangle on work surface; cover remaining phyllo with damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat entire procedure 2 more times, making 4 more phyllo cups (6 total). Bake cups until golden and crisp, about 15 minutes. Carefully lift cups, twisting slightly to loosen; place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
• Make pastry cream:
• Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Gradually whisk in milk, then yolks. Scrape in seeds from vanilla bean; add bean. Whisk over medium heat until pastry cream thickens and boils, about 6 minutes. Strain pastry cream into small bowl; press plastic wrap directly onto surface. Chill until cold, at least 3 hours and up to 2 days.
• Preheat broiler. Place phyllo cups on small baking sheet. Spoon 1/3 cup pastry cream into each cup. Overlap 5 or 6 banana slices atop pastry cream in each cup. Sprinkle bananas with additional sugar. Broil pastries until sugar topping caramelizes, turning sheet for even browning, about 2 minutes. Transfer cups to plates. Scoop sorbet alongside.