BAKLAVA OF BANANA

By BobD

Ingredients

• 8 SERVINGS
• 10 sheets phyllo
• 1/4 pound unsalted butter, melted
• 1 cup sugar
• Banana filling (see recipe)
• Caramel sauce (see recipe)
• Confectioners' sugar for garnish

Details

Servings 8

Preparation

Step 1

Open package of phyllo and cover with damp cloth to keep the sheets from drying out.

Preheat oven to 350 degrees.

Arrange one sheet of phyllo on wax-paper- or parchment-lined cookie sheet. Brush with butter, using a small paint brush and sprinkle with 2 to 3 tablespoons of sugar. Repeat with two more sheets of phyllo and repeat buttering and sugaring.

Using a 3-inch circle (cup, glass, cookie-cutter) and a knife, cut out 15 circles from the three layers. Remove the excess dough.

Repeat steps 3 and 4 so that you have 24 three-layered circles in all. Discard the excess circles and dough.

For the tops, cut four sheets of phyllo in half and butter lightly. Crunch up into a ball, but do not squeeze or press. Sprinkle with sugar and arrange on wax-paper or parchment-lined baking sheet.

Bake the circles and the tops at 350 degrees for about 8 to 10 minutes. But watch the circles very carefully; the sugar can burn quickly. After 5 minutes check and turn if oven does not bake evenly. The sugar must melt and the dough turn brown. Allow to cool before removing from cookie sheet.

These may be made a day ahead and let sit at room temperature.

To assemble, combine banana filling with caramel sauce and stir to mix well.

Place all the circles in a row and cover each one with a heaping tablespoon of the banana filling. Even out the filling slightly before stacking the circles, three for each dessert, covered with one of the tops.

For each serving, on a large dessert plate spoon three tablespoons of warm caramel sauce. Arrange one of the baklava in the center and dust with confectioners' sugar.

Banana Filling

3 tablespoons unsalted butter
1 vanilla bean, split
6 ripe bananas, sliced 1/8 inch thick
1/2 cup packed dark brown sugar
1 cup heavy cream
3 tablespoons granulated sugar
1 cup sour cream

Melt butter in large saute pan. Add vanilla bean and stir until the vanilla bean seeds begin to appear in the butter.

Add the bananas and stir about one minute. Add brown sugar and toss gently until bananas are evenly coated and sugar has melted, about 3 minutes. Remove vanilla bean and cool. This may be done early in the day. Do not refrigerate.

CARAMEL SAUCE

1 cup sugar
2/3 cup heavy cream, warmed
1/4 to 1/3 cup fresh lime juice

Melt the sugar in a heavy-bottomed 2 1/2-quart pot over high heat, cooking until sugar melts and turns a light amber color, about 3 minutes. Watch carefully so that sugar does not burn.

Stir cream in slowly until the mixture is combined. It will bubble up. Remove from heat.

Stir in juice, adjusting to taste. If sauce is not used immediately, cover and refrigerate. This can be made up to 2 days ahead. To serve, reheat and serve warm, not hot.