Chocolate Banana Phyllo Bundles Recipes

CHOCOLATE BANANA BUNDLES

Steps:

• Preheat oven to 400°. In a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from heat; set aside., Unfold puff pastry; cut into 4 rectangles. Place a halved banana in center of each square. Overlap 2 opposite corners of pastry over banana; pinch tightly to seal. Place on parchment-lined baking sheets. , Bake until golden brown, 20-25 minutes. Drizzle with chocolate. Serve warm, with ice cream if desired.

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.

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.

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.

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.

CARAMELIZED BANANA PURSES WITH WHITE CHOCOLATE SAUCE

Steps:

• For Crumble:
• Preheat oven to 300°F. Stir sugar and butter in medium saucepan over low heat until butter melts. Remove from heat. Mix in flour, nuts and salt. Spread on baking sheet. Bake until dry and golden, about 30 minutes. Cool. Break into small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For Filling:
• Stir sugar, 6 tablespoons butter and lime juice in large nonstick skillet over low heat until sugar dissolves. Increase heat to high and stir until butter melts and mixture begins to brown around edges, about 5 minutes. Add bananas and liqueur; stir until bananas are coated with butter mixture, about 2 minutes. Transfer to large bowl and cool.
• Mix 1 cup hazelnut crumble into banana mixture. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap, then damp towel). Brush phyllo with melted butter. Fold phyllo in half crosswise, brush with butter, then fold in half again, forming square; brush with butter. Place generous 1/4 cup filling in center of phyllo square. Bring all edges of phyllo square up toward center and squeeze firmly at top, forming purse. Place on baking sheet. Repeat with remaining phyllo sheets, melted butter and filling, forming total of 10 purses. (Can be prepared 6 hours ahead. Chill.)
• Preheat oven to 350°F. Cover phyllo purses loosely with foil. Bake until purses begin to color, about 30 minutes. Remove foil and continue baking until phyllo is golden, about 15 minutes longer.
• Place 1 purse on each of 10 plates. Spoon 3 tablespoons warm White Chocolate Sauce around each. Sprinkle remaining hazelnut crumble over sauce.