Banana Chocolate Turnover

Ingredients

2 bananas – ripe to very ripe
2 teaspoons lemon juice
2 teaspoons sugar (if the bananas are very ripe…skip the sugar)
Fillo (a/k/a, Phyllo) Dough No. 4 (The Apollo Brand® of Phyl

Preparation

1
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.)
2
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.
3
Take four sheets of phyllo dough placing one sheet on top of the other.
4
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.
5
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.
6
Place about 1 heaping tablespoon of the banana-chocolate mixture onto the dough.
7
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.
8
On the now folded pastry, brush a bit of oil on both sides and place on your cooking sheet.
9
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.”)
10
Sprinkle on some cinnamon.
11
Bake for about 15 minutes at 375 F degrees or until it turns golden brown.
12
After removing from oven, give it at least five minutes to cool down. The filling stays hot for some time.

Tools

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Added:

Friday, April 9, 2010 - 1:29am

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