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RECIPES
BANANAS WRAPPED IN PHYLLO
WITH CHOCOLATE SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 20 minutes
Convection Fan: ON
Yield: Makes 4 generous portions, or
8 smaller ones
INGREDIENTS
¼ Cup (60 ml) Dried cherries
½ Cup (125 ml) Hot water
4 oz (125 g) Cream cheese, room temperature
2 Tablespoons (30 ml) Granulated sugar
½ Teaspoon (2.5 ml) Pure vanilla extract
8 Sheets Phyllo pastry
¼ Cup (60 ml) Unsalted butter, melted
3 oz (90 g) Semi-sweet chocolate, roughly chopped
4 Small Bananas
CHOCOLATE SAUCE
1 Cup 250 ml Water
M Cup 160 ml Granulated sugar
½ Cup 125 ml Cocoa powder
2 Tablespoons 30 ml Strong espresso coffee or
1 teaspoon instant coffee granules
½ Cup 125 ml Heavy cream
METHOD
1. Soak dried cherries in hot water for
5 minutes. Squeeze the water out of the
cherries. Set aside.
2. In a small bowl, cream the cheese, sugar
and vanilla together. Set aside.
3. Peel the bananas and cut each one in
half lengthwise. Set aside.
4. Cut the 8 sheets of phyllo pastry in half
and cover with a damp towel.
ASSEMBLING THE PACKETS
1. Place one piece of the cut phyllo dough
onto a work surface and brush lightly
with melted butter. Place another sheet
of pastry on top and lightly brush with
butter. Repeat until you have 4 layers.
2. Spread one quarter of the cream cheese
in the center of the pastry. Sprinkle
one quarter of the chocolate and one
quarter of the dried cherries over the
cream cheese.
3. Place two banana slices side by side
(lengthwise), on top of the filling. Fold
edges inwards. Fold the front half over
on top of the banana and tightly roll
creating a rectangle package. Lightly
brush the parcels with butter.
4. Position the wire rack on the bottom
rack height position. Turn the function
dial until the indicator on the LCD
screen points to the BAKE function.
Set the temperature to 350˚F (180˚C)
with convection turned on and set the
timer for 20 minutes. Press the
START/CANCEL button to activate.
5. Bake until golden brown.
6. Meanwhile, make the chocolate sauce.
Combine the water and sugar and bring
to a boil stirring to dissolve the sugar.
Boil for 5 minutes.
7. Reduce heat to medium and whisk in
coffee and cocoa powder until smooth.
Add cream whisking to combine and
cook until the sauce thickens, about
3 minutes.
8. Remove from heat and cool.
9. Remove the packets from the oven and
transfer to a cooling rack. To serve, cut
them diagonally, drizzled with chocolate
sauce and a light dusting of icing sugar.
Garnish with a few raspberries or toasted
sliced hazelnuts.
BOV800XL_IB_H11.indd 76 21/03/11 9:57 AM