Pastry
6 sheets phyllo dough
6 teaspoons granulated sugar
Banana Creme
1 1/4 cups banana pureed (2 large bananas)
2 tablespoons fresh lime juice
2 1/2 tablespoons dark Jamaican rum
1/2 teaspoon pure vanilla extract
1 1/4 cups low-fat nondairy topping
4 medium bananas sliced a 1/4 inch thick
confectioner's sugar for topping
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place 1 phyllo sheet on a flat work surface. Spray lightly with the butter-flavored vegetable spray and sprinkle with 1 teaspoon of the sugar. Place a second sheet of phyllo directly over the first, spray and sprinkle, repeat with the third phyllo sheet. Cut layered phyllo into 6x3 inch rectangles. Place rectangles on prepared baking sheet and bake in the oven until crisp and golden, 3 to 5 minutes. Watch carefully, as layered phyllo this thin can burn easily.
Remove from the oven and transfer to a wire rack to cool completely. When complete you should have 20 6x3 inch rectangles.
Place pureed banana, lime juice, rum, vanilla extract, and non-dairy topping in a mixing bowl. Using a balloon whisk or large rubber spatula, fold together the ingredients until incorporated. Cover and refrigerate the banana cream until serving time. If the creme is too soft use less lime juice and 1/4 cup less non-dairy topping.
Just before serving, place phyllo rectangle on dessert plate. Spoon 1/4 cup banana creme onto the pastry and top the filling with 8 to 10 banana slices. Cover with second phyllo rectangle and sieve confectioner's sugar liberally over the top. Repeat process till finished. To create decorative marks on top of the phyllo layer, heat metal skewer over gas flame until hot. Quickly lay red-hot skewer on sugar-coated phyllo to form a scorch mark. Make 3-4 marks on each rectangle.
Per Serving: 105 calories, 1.5g fat.
Please send any questions, comments, pointers, mistakes, or omissions to masranch@vegcountry.com thanks!
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