Banana Chocolate Turnover

Photo: Jeff the ADD Chef

Ingredients

2 bananas – ripe to very ripe

2 teaspoons lemon juice

2 teaspoons sugar (if the bananas are very ripe…skip the sugar)

6 ounces chocolate chips

Fillo (a/k/a, Phyllo) Dough No. 4 (The Apollo Brand® of Phyl

Confectioner’s sugar

Cinnamon

Olive Oil or Vegetable Oil

Preparation

Take two baking sheets and brush some oil on them. Put them aside…you’ll need them in a few minutes. (You can substitute baking parchment for the oil.)

Cut up the bananas, add sugar (remember, sugar is optional) and lemon juice and mash it up in a bowl. When done, mix in chocolate chips.

Take four sheets of phyllo dough placing one sheet on top of the other.

Hold the sheets down at one end and use a pastry brush to brush oil on the dough. The brush should move only in one direction, namely, away from your hand.

Cut them into thirds lengthwise so you have three long pieces (each is composed of four layers). A pizza cutter would work fine to cut the dough.

Place about 1 heaping tablespoon of the banana-chocolate mixture onto the dough.

Take the lower right corner of the dough and fold it towards the left side so you end up with a triangle. Keep folding this triangle one end over the other.

On the now folded pastry, brush a bit of oil on both sides and place on your cooking sheet.

Sift or sprinkle confectioner’s sugar. (I did not use a sifter…hence the little lumps of sugar. Sifting is better but adds yet another item to “the mess.”)

Sprinkle on some cinnamon.

Bake for about 15 minutes at 375 F degrees or until it turns golden brown.

After removing from oven, give it at least five minutes to cool down. The filling stays hot for some time.