Recipes

Banana Rolls in Phyllo

Serves 8

This is one of my favourite recipes to make because it goes together quickly. Phyllo pastry is wonderful to work with and this recipe makes it really easy to use. These decadent little rolls are served with an equally decadent caramel rum sauce. The sauce can be made ahead and refrigerated until ready to use.

8 sheets of phyllo pastry
1/3 c. butter, melted
8 tbsp. brown sugar
8 tbsp. pecans, finely chopped
4 ripe, but firm, bananas
8 tsp. semi-sweet chocolate chips

1. Remove 8 sheets of phyllo pastry from package. Return remainder to package, seal well and refrigerate or freeze for another use.
2. Place one sheet of phyllo pastry on a clean dry surface, shortest end toward you. Working quickly, lightly brush the entire sheet with melted butter. Sprinkle 1 tbsp. of brown sugar over the entire surface, followed by 1 tbsp. of the pecans. (The sugar and pecans will stick to the butter.)
3. Cut a peeled banana in half. Place the banana lengthwise, in the middle of the lower bottom of the pastry sheet. Sprinkle 1 tsp. of the chocolate chips over top.
4. Fold the pastry letter style, to the left, over the banana. Fold the remaining right side of the pastry toward the centre, again, over the banana. Now roll up the banana toward the top. Place seam side down on a baking sheet. Repeat with remaining pastry and bananas. You will have 8 rolls. Brush the rolls with any remaining butter.
5. Bake in a preheated 375˚F oven for 9 to 12 minutes, until pastry is golden. Watch carefully that the pastry does not burn.
6. Remove from oven and let rest for 3 to 4 minutes.
7. Cut in half on an angle. Place each half on a plate and drizzle with caramel rum sauce. Serve with a scoop of ice cream, if desired.

Caramel Rum Sauce
Makes 1-1⁄2 c. (375ml)

1 c. granulated sugar
1⁄4 c. water
3⁄4 c. whipping cream (35 percent)
1⁄4 c. dark rum

1. In a small heavy-bottomed saucepan, place the sugar and water. Cook over high heat, stirring, until the sugar dissolves.
2. Stop stirring, but continue to cook, until the mixture turns a caramel colour. Watch closely because the caramel can burn easily.
3. Remove from the heat and carefully add the cream and rum. Return to low heat and continue to cook until the sauce is smooth.