Carmelized Banana Purses with White Chocolate Sauce

By lisajesselson

Ingredients

• filling:
• 1 cup packed brown sugar
• 1/2 cup butter
• 1 1/2 cups flour
• 1 cup nuts
• pinch of salt
• 3/4 cup sugar
• 6 Tbs. unsalted butter
• 1/4 cup lime juice
• 6 med. bananas ( 2 lbs.), peeled, and cut into 3/4" thicks slices
• 2 Tbs. Frangelico
• 10 sheets fresh phyllo pastry frozen and thawed
• 3/4 cup unsalted butter, melted
• Sauce: 6 oz. good quality white chocolate
• 1 1/2 cups whipping cream

Preparation

Step 1

crumble: preheat oven to 300 degrees
stir sugar, and butter in med. saucepan over low until melted
remove from heat
mix in flour, nuts, and salt
spread on baking sheet
bake until dry and golden
cool, break into pieces
store at room temp
filling: stir sugar, 6 Tbs. butter, and lime juice in large non stick skillet over low until dissolved
increase heat to high and stir until butter melts and mix is brown around the edges (about 5 min)
add bananas and liquor
stir to coat bananas
transfer to large bowl to cool
mix 1 cup crumble
into banana mix
place one phyllo sheet on work surface
keep remaining sheets covered with plastic wrap then damp towel
fold phyllo in half crosswise, brush with butter
fold in half again, forming a square, brush with butter
place generous 1/4 cup filling in center of square
bring all edges of phyllo up toward the center and squeeze firmly
place on baking sheet
repeat to form 10 purses
preheat oven to 350 degrees
cover phyllo purses loosely with foil
bake until purses begin to color about 30 min.
remove foil and continue to bake another 15 min. until golden

Sauce:
place chopped chocolate in bowl
bring cream to boil in saucepan
pour over chocolate
whisk till smooth