Sunday, January 30, 2011
Banana Phyllo Rolls with Caramel Sabayon Sauce
Here is my interpretation and additional instructions for making this recipe. I made them last night and they were delicious. It would be a great dessert for Valentine's Day.
1 package phyllo dough (14" x 18"), thawed (I used #7 thick phyllo)
1/2 cup butter, melted
3/4 cup white chocolate, grated or mini chips
3/4 cup macadamia nuts, toasted and ground
3/4 cup flaked or shredded coconut
1 cup semisweet or bittersweet chocolate
Peel bananas and cut in half both lengthwise and widthwise.
Get a damp towel to cover unused phyllo while you are working. Place one sheet of phyllo dough on work surface. Brush with butter. Bring down top short edge and bring up bottom short edge so that you fold it in thirds (diagram 1 and 2). Brush again with butter. Place one piece of banana and 1 T white chocolate and nuts or coconut (diagram 3). Fold up over banana filling once (diagram 4). Fold over long edges to seal in fillings (diagram 5). Roll up rest of phyllo around filling (diagram 6). Brush with butter and place seam side down on ungreased cookie sheet.
Bake bananas in preheated 350°F oven for 20 to 25 minutes or until golden brown. Melt chocolate chips and drizzle over cooled rolls. Serve with Sabayon Sauce (recipe below)
Makes 16 rolls.
Caramel Sabayon Sauce
1/2 cup brown sugar
4 egg yolks
1 cup heavy cream
In top of double boiler, over hot water, mix sugar and egg yolks. Heat until hot to touch, stirring frequently. Remove from heat. Using mixer, whip at high speed until stiff and thick. Add cream and whip until fluffy.
I made mine like a loose whip cream. I've never had it before so if anyone knows if it is supposed to be more runny, let me know.