Glazed Bananas In Phyllo Nut Cups Recipes

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BANANA GLAZE



Banana Glaze image

From the computer.

Provided by Melissa Anderson

Categories     Fruit Sauces

Time 30m

Number Of Ingredients 4

1/2 medium banana
1 tsp lemon juice
1/2 c chopped nuts optional
2 c more cup of powdered sugar or splenda powder sugar

Steps:

  • 1. Splenda powder sugar 2 cup of Splenda sugar 2 tsp. cornstarch Put in blender on high speed about five minutes
  • 2. Mash the banana well add lemon juice and nuts.
  • 3. Gradually add powdered sugar until you obtain right spreading consistency. Ice cake after completely cool.

CARAMELIZED BANANA PURSES WITH WHITE CHOCOLATE SAUCE



Caramelized Banana Purses with White Chocolate Sauce image

Categories     Fruit     Nut     Dessert     Bake     Banana     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 15

Crumble
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1 1/2 cups all purpose flour
1 cup hazelnuts (about 5 ounces), coarsely chopped
Pinch of salt
Filling
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter
1/4 cup fresh lime juice
6 medium bananas (about 2 pounds), peeled, cut into 3/4-inch-thick slices
2 tablespoons Frangelico (hazelnut liqueur) or amaretto
10 sheets fresh phyllo pastry or frozen, thawed
3/4 cup (1 1/2 sticks) unsalted butter, melted
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.

BANANA AND CHOCOLATE IN PHYLLO



banana and chocolate in Phyllo image

I based this on a barbecued banana recipe. That has cutting a slit along the inside curve of the banana skin, placing chocolate chips or peanut butter chips (or both) inside the slit, wrapping it in aluminum foil and putting it on the barbecue (or oven) for about 15-20 minutes. Comes out like custard. I've seen one similar recipe ( partial banana wrap) and several anana chimiChanga type recipes on the net. If I've repeated something from somewhere else, I'm sure I'll be told. This is a recipe for 10. Can be scaled up and down.

Provided by jackmck

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

10 bananas
2 segmented chocolate candy bars (depending how many segments)
30 phyllo pastry sheets, 3 per banana
melted butter
sugar
2 pints strawberries
1 container Cool Whip
toasted sliced almonds

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.

CARAMELIZED BANANAS AND VANILLA CREAM IN PHYLLO CUPS



Caramelized Bananas and Vanilla Cream in Phyllo Cups image

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Freeze/Chill     Cocktail Party     Kid-Friendly     Banana     Vanilla     Fall     Shower     Engagement Party     Party     Phyllo/Puff Pastry Dough     Pastry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

For phyllo cups
9 phyllo pastry sheets (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles
1/2 cup (1 stick) unsalted butter, melted
8 tablespoons (about) sugar
For vanilla pastry cream
1/2 cup sugar
3 1/2 tablespoons cornstarch
2 cups whole milk
4 large egg yolks
1/2 vanilla bean, split lengthwise
3 large firm but ripe bananas, peeled, sliced thinly on diagonal
Additional sugar
Chocolate sorbet

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.

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