Wednesday, March 23, 2011

Banana Chocolate Phyllo Rolls

What can you do with just a few sheets of phyllo left in the package? Usually I would say not much.

I decided that I would attempt some kind of dessert. I grabbed a couple bananas and some dark chocolate that I had hidden in the cupboard. As soon as my daughter saw the chocolate, she was suddenly very interested in helping with dessert.

What resulted was entirely delicious. Almost like a spring roll, they were easy to make and far too easy to eat.

Phyllo makes this a fun way for kids to get involved with making dessert, helping prepare the chunks of banana and chocolate before rolling them up in whatever fashion they choose. No matter how you make them, they still manage to look like an exotic dessert when you add some decorative flourishes- you might want to add a touch of chocolate sauce and some mini scoops of ice cream. Or maybe just some cut up fruit and yogurt.

Although this might be the recipe to use up that extra phyllo dough, it is also good enough to warrant buying some phyllo just to make it!

Banana Chocolate Phyllo Rolls
Makes 9 small rolls
These can be served warm from the oven or when cooled. They are really quite delicious with a touch of ice cream but I am sure some greek yogurt would make a nice accompaniment too. You can make these any shape you desire (see package for directions), but we like the "spring roll" shape. For some added crunch, you could sprinkle with a touch of sugar before baking. You could make this vegan by using dairy-free chocolate (such as Cocoa Camino) and using a mild vegetable oil to brush the pastry.

100 gram (3 1/2 oz) bar organic semi-sweet or dark chocolate, chopped (or a bunch of chocolate chips in a pinch)
2 bananas, cut in half lengthwise and into thirds the other direction
1/4 cup melted, unsalted butter
approximately 6 sheets of phyllo, defrosted in fridge or at room temperature for 4-6 hours

1. Place on sheet of phyllo on large cutting board or counter top. Using a pastry brush, lightly brush melted butter on pastry. Place another sheet on top and brush that with butter as well. (Wrap remaining pastry in damp *not wet!* kitchen towel so it does not dry out).
2. Cut pastry into 3 pieces lengthwise. Place one piece of banana on bottom end of pastry and sprinkle with a tablespoon of chopped chocolate. Fold in a little bit on both sides of pastry (lengthwise) and begin rolling up tightly until at the top.
3. Place on baking sheet and brush with butter. Repeat with remaining pastry and filling. Can be refridgerated (or frozen, if longer term storage is required) until ready to bake.
4. Bake at 350 degrees for 13-15 minutes, or until slightly puffed and golden. If desired, cut on a diagonal and serve atop drizzled melted chocolate or chocolate sauce.