Banana Chocolate Turnover
By: Jeff the ADD Chef
Published: Friday, April 9, 2010 - 1:29am

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

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.