Espresso-Banana Napoleons
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Position rack in center of oven and preheat to 350°F
2
Line heavy large baking sheet with parchment paper
3
Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel)
4
Brush phyllo sheet with butter
5
Sift 2 teaspoons powdered sugar over
6
Top with second phyllo sheet
7
Brush with butter; sift 2 teaspoons powdered sugar over
8
Repeat with remaining phyllo, butter and 2 teaspoons powdered sugar
9
Cut phyllo stack into eighteen 3-inch squares
10
Transfer half of phyllo squares to prepared baking sheet
11
Cover remaining phyllo squares with plastic
12
Cover phyllo squares on baking sheet with large parchment sheet, then top with another baking sheet
13
Bake until golden, about 14 minutes
14
Transfer to racks; cool
15
Repeat with remaining phyllo squares
16
(Can be made 2 days ahead
17
Store airtight at room temperature
18
) For each napoleon, place 1 phyllo square in center of plate
19
Spread 1 tablespoon pastry cream over
20
Arrange 3 banana slices over cream
21
Sprinkle 1 1/2 teaspoons walnuts over
22
Spread 1 tablespoon pastry cream atop second phyllo square
23
Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares
24
Repeat with second layer of pastry cream, bananas and nuts
25
Spread 1 tablespoon pastry cream atop third phyllo square
26
Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares
27
Sprinkle with remaining nuts
28
Sift powdered sugar over and serve napoleons immediately
29
Position rack in center of oven and preheat to 350°F
30
Line heavy large baking sheet with parchment paper
31
Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel)
32
Brush phyllo sheet with butter
33
Sift 2 teaspoons powdered sugar over
34
Top with second phyllo sheet
35
Brush with butter; sift 2 teaspoons powdered sugar over
36
Repeat with remaining phyllo, butter and 2 teaspoons powdered sugar
37
Cut phyllo stack into eighteen 3-inch squares
38
Transfer half of phyllo squares to prepared baking sheet
39
Cover remaining phyllo squares with plastic
40
Cover phyllo squares on baking sheet with large parchment sheet, then top with another baking sheet
41
Bake until golden, about 14 minutes
42
Transfer to racks; cool
43
Repeat with remaining phyllo squares
44
(Can be made 2 days ahead
45
Store airtight at room temperature
46
) For each napoleon, place 1 phyllo square in center of plate
47
Spread 1 tablespoon pastry cream over
48
Arrange 3 banana slices over cream
49
Sprinkle 1 1/2 teaspoons walnuts over
50
Spread 1 tablespoon pastry cream atop second phyllo square
51
Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares
52
Repeat with second layer of pastry cream, bananas and nuts
53
Spread 1 tablespoon pastry cream atop third phyllo square
54
Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares
55
Sprinkle with remaining nuts
56
Sift powdered sugar over and serve napoleons immediately