Banana and Chocolate Phyllo Triangles
Apr 29, 2013 in chocolate, pastry, desserts. Read the original on: Simple Gourmet Cooking
I was recently in the mood for a homemade dessert. Â We had some overripe bananas and I didn't feel like making banana bread. Â We also had a some phyllo pastry sheets in the freezer. Â Then I found this recipe. Â It was perfect!
These tasted like something you might get in a fancy restaurant. They are crispy and buttery on the outside with a warm and gooey chocolate and banana filling on the inside. Â I made only enough for two that lasted 2 days, but these would definitely be a really impressive dessert to serve guests. Â The best part is that they can be made in advance and baked right before eating. Â I baked them halfway through earlier and then simply heated them in the oven for a few minutes before serving. Â I didn't try freezing them, but I really think they would do great prepared, flash frozen, then frozen to have ready when you want one!
I chose these little goodies for my contribution to this month's What's Baking. Â Our host, Amanda from Our Italian Kitchen, chose "Mini/Bite Sized Treats" as the theme for this month. These mini packets of goodness are definitely something worth trying...these are one of the best desserts I've ever made!
I chose these little goodies for my contribution to this month's What's Baking. Â Our host, Amanda from Our Italian Kitchen, chose "Mini/Bite Sized Treats" as the theme for this month. These mini packets of goodness are definitely something worth trying...these are one of the best desserts I've ever made!
Banana and Chocolate Phyllo Triangles
6 phyllo sheets
3 to 4 tablespoons unsalted butter
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar, plus more for sprinkling between phyllo layers
1 ounce chocolate chunks, chopped
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.
Source: Martha Stewart
6 phyllo sheets
3 to 4 tablespoons unsalted butter
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar, plus more for sprinkling between phyllo layers
1 ounce chocolate chunks, chopped
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.
Source: Martha Stewart
Read the original on: Simple Gourmet Cooking
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