Made this dessert for my cousin a couple of years ago with some leftover phyllo and once again this week after having some leftover phyllo from making last week’s Lemon Meringue Phyllo Tarts. Sometimes there are recipes that call for a partial package of phyllo and with a little creativity you an use up the remainder.
This dessert pairs bananas and chocolate along with a standard semolina custard cream, similar to what’s found in Bougatsa. Last week I made phyllo cups and this week it’s phyllo bundles – look like beggar’s purses. The recipe begins by making the custard and once it cools I add some coarely mashed bananas then form the bundles around the custard and bake until just golden.
The time it takes for the phyllo bundles to become golden in the oven gives me just enough time to make a chocolate sauce with some cinnamon notes to finish this easy and economical dessert. Dust with some icing sugar and drizzle some chocolate sauce over each portion.
Banana Cream Filling
4 ripe bananas coarsely mashed
1 stick of unsalted butter
1/2 cup of fine semolina flour
1/4 cup sugar
splash of vanilla extract
1 1/2 cups warm milk
4 sheets of phyllo pastry (thawed overnight in your fridge)
1/2 stick of unsalted butter
1/2 cup ground almonds
1 muffin tin
1/2 cup of chocolate pieces (70% semi-sweet chocolate)
pinch of salt
1 cup heavy cream
1/2 tsp. ground cinnamon
icing sugar for garnish
- In a deep pot over medium heat, heat 2 Tbsp. of butter and then add the semolina, sugar and vanilla extract. Cook, stirring for a couple of minutes until the butter’s absorbed and the semolina is golden but not browned.
- While whisking, add the warm milk in a steady stream until absorbed. Cook while stirring for 3-4 minutes, until the custard has the texture of loose cream of wheat. Remove from the heat, transfer to a bowl and allow to cool then mix in the mashed banana, reserve.
- Paint the insides of the muffin moulds with melted butter and pre-heat your oven to 325F. Lay a sheet of phyllo on work surface then brush with butter than sprinkle sugar and ground almonds. Repeat with remaining three sheets of phyllo then cut into nine squares (approx. 5″ X 5″). Pre-heat your oven to 325F (middle rack position).
- Carefully transfer each square to a muffin mould and with a spoon, place equal amounts of the banana custard into the center of each square and lift the phyllo corners up to the center and twist to close, forming a purse shape with a ruffled top. Brush the tops with any remaining butter and bake for 15-20 minutes or until just golden.
- In the meantime, place the chocolate chunks, pinch of salt in a medium bow. Now add your cream and cinnamon to a small pot and bring to just scalding over medium heat. Pour the cream over the chocolate and allow the chocolate to melt for a minute then whisk until chocolate has melted into a velvety sauce.
- When your phyllo bundles are golden and flaky, remove from the oven and allow to cool for five minutes before serving.
*Try making some savory Tyropitakia (Feta cheese phyllo triangles) if you have leftover phyllo
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