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Ingredients
- 4 sht phyllo dough - (13" by 17" ea)
- 3 Tbsp. butter melted
- 1/2 c. sugar
- 2 tsp grnd cinnamon
- 2 Tbsp. butter
- 2 x bananas thickly sliced
- 2 x bananas sliced on an angle
- 2 Tbsp. dark brown sugar
- 2 shot spiced rum
- 1 pt French vanilla bean ice cream
Directions
- Preheat oven to 400 degrees.
- Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry.
- Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or possibly pizza wheel.
- Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the warm oven and bake 15 min or possibly till golden brown. Remove pastry from oven to cold.
- Begin other recipes in your menu while pastry bakes.
- When you are ready to serve dessert, heat a medium nonstick skillet over medium-high heat. Add in 2 Tbsp. butter. When butter melts, add in bananas and saute/fry 3 min. Sprinkle with brown sugar to coat bananas.
- When sugar melts around fruit, add in rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon hot bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 129 | 35% |
| Total Fat 14.66g | 18% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 105mg | 4% |
| Potassium 290mg | 8% |
| Total Carbs 50.05g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 40.92g | 27% |
| Protein 1.03g | 2% |
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