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BANANAS NAPOLEON

Thinking about: BANANAS NAPOLEON

Bananas Napoleon (serves 4)

  1. 1 package Phylodough (defrosted)
  2. 4 oz. Unsalted Butter

Combine:

  1. 1 cup Sugar
  2. 1 teaspoon Ground Cinnamon

Melt Butter, add Cinnamon Sugar

Lay out Phyllo Dough on a sheet of parchment paper,

cover with a moist (not wet) paper towel.

Note: Work fast as Phyllo Dough dries out quickly.

Note: If you prefer, puff pastry will work as well.

Using a Pastry Brush…Evenly coat each sheet of Phyllo Dough with Butter/Cinnamon Sugar mixture…Layering until you have all 8 sheets covered. Cut into desired shape…You will need 8 pieces (tops & bottoms)

Bake on parchment covered Cookie Sheet for 4 minutes.

Rotate Cookie Sheet and bake an additional 4 minutes…Until deep golden brown.

Note: Oven temperatures vary, so keep a close watch on your bake times.

  1. 2 Tablespoons Unsalted Butter
  2. 1 Banana (bias cut into 1″ slices)
  3. 1 Tablespoon Cinnamon Sugar (see above)

After Napoleons are baked, heat an 8″ non-stick sauté pan over medium heat: Melt Butter Lightly sprinkle with Cinnamon Sugar Place Banana slices cut side down Sprinkle tops with more Cinnamon Sugar

Cook until Banana slices caramelize on bottom Using a long toothpick, flip slices over, and continue cooking until both sides are caramelized.

Add 1 oz Banana Liqueur and 1 oz. Dark Meyer’s Rum Tilt pan to ignite Alcohol…Shout, “Flambé!” Allow flame to burn itself out.

Add 2 oz Heavy Cream, and a light squeeze of Lime

Cook until Caramel Sauce is light golden brown.

In dessert bowl, place 1 Dough Crisp (flat side up), and top with Banana and Caramel Sauce, cover with second Dough Crisp

Garnish with 1 scoop Haagen-Däs Vanilla Bean Ice Cream, and toasted Almond Slivers

Bon Appetite


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Julie Allen

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