Thinking about: BANANAS NAPOLEON
Bananas Napoleon (serves 4)
- 1 package Phylodough (defrosted)
- 4 oz. Unsalted Butter
- 1 cup Sugar
- 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.
- 2 Tablespoons Unsalted Butter
- 1 Banana (bias cut into 1″ slices)
- 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