Store-bought phyllo dough, sliced bananas and rich chocolate transform into a heavenly chocolate dessert. Serve warm with vanilla ice cream and/or whipped cream.
|¼||cup semi-sweet chocolate morsels, grated|
|¼||cup hot fudge ice cream topping|
|½||cup toasted sliced nuts|
|5||small bananas, sliced (or 1 pint raspberry/ strawberry)|
|½||(16 ounce) package thawed, frozen phyllo dough (20 sheets)|
|Non-stick cooking spray|
|Additional hot fudge ice cream topping|
Preheat oven to 425 degrees. Finely chop chocolate morsels. Combine chocolate and ice cream topping in a small bowl. Coarsely chop nuts, set aside. Slice bananas.
For each phyllo bundle, place one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyllo over first, pressing sheets together to seal,with the short side facing you. Cut sheet crosswise into five strips using Pizza Cutter. Spray with cooking oil.
Spoon about 1 teaspoon of the chocolate mixture evenly over one narrow edge of phyllo dough. Arrange 3 banana slices evenly over chocolate mixture. Fold one corner up to enclose the filling and create a triangle-shaped bundle. Flip the bundle up and then continue folding over and up to the end of the phyllo strip. Fill the other four strips in the same manner and place the triangles on the prepared baking sheet. Repeat with remaining phyllo dough, chocolate mixture and banana slices.
Place phyllo bundles, seam sides down, onto a large baking stone. Lightly spray with cooking spray and sprinkle with almonds. Bake 10-12 minutes or until edges are deep golden brown. Remove from oven; drizzle additional ice cream topping over bundles
Yields: 10 servings
24 servings = $20 cost = sell $40