French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles
- 4 sheets phyllo dough, 13 by 17
- 3 tablespoons butter, melted, plus 2 tablespoons butter
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 2 bananas, thickly sliced
- 2 bananas, sliced on an angle
- 2 tablespoons dark brown sugar
- 2 shots spiced rum
- 1 pint French vanilla bean ice cream
Preheat oven to 400 degrees F.
Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. 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. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool.
Begin other recipes in your menu while pastry bakes.
When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.
Recipe, courtesy Rachael Ray
Recipe courtesy of Dave Lieberman