French Vanilla Ice Cream With Sauteed Bananas And Phyllo Triangles
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
43
Sourness
48
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Spread a cookie sheet with parchment paper
2
Preheat oven to 400 degrees F
3
Top with a layer of phyllo and brush the sheet with the melted butter
4
Mix sugar and cinnamon
5
Scatter a layer of sugar across the butter coated pastry
6
Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel
7
Cover the pastry with another sheet of parchment paper and another cookie sheet
8
Place pastry in the hot oven and bake 15 minutes or until golden
9
Remove pastry from oven to cool
10
Begin other recipes in your menu while pastry bakes
11
When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat
12
Add 2 tablespoons butter
13
When butter melts, add bananas and saute 3 minutes
14
Sprinkle with brown sugar to coat bananas
15
When sugar melts around fruit, add rum and flame it
16
Pour rum from shot glass, not from the bottle, to prevent flame ups
17
When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses
18
Top with small scoops of French vanilla ice cream and garnish with phyllo triangles
19
Serve extra triangles on a pretty plate for sweet snacking