This is one recipe that will challenge the A.D.D.er. who has little or no cooking skills. However, the results – a hot banana-chocolate filling – are worth every bit of frustration especially when served with a scoop of vanilla ice cream. The main challenge lies in working with Phyllo (a/k/a, Fillo) dough, a paper thin dough that tears easily when you are brushing oil on it, or folding it, or just taking it out of the package. If using this dough is new to you then expect to make lousy looking turnovers. [note 1] However practice does make perfect.
- Two bananas – ripe to very ripe
- 2 tsps lemon juice
- 2 tsps sugar (if the bananas are very ripe…skip the sugar)
- 6 oz chocolate chips
- Fillo (a/k/a, Phyllo) Dough No. 4 (The Apollo Brand® of Phyllo dough specifies thickness with numbers. The higher the number the thicker the dough.)
- Confectioner’s sugar
- Olive Oil or Vegetable Oil
- Two baking sheets
- Sharp knife (not a serrated knife).
- Pastry brush
- Small container – like a large measuring cup- to hold oil
- Pastry sheet or other large cutting surface
- Flour sifter (optional)
- Take your two baking sheets and brush some oil on them. Put them aside…you’ll need them in a few minutes.
- Cut up the bananas, add sugar (remember, sugar is optional) and lemon juice and mash it up in a bowl. When done, mix in chocolate chips.
- Take four sheets of phyllo dough placing one sheet on top of the other.
- Cut it down the middle so you have two long pieces (each is composed of four layers).
- Hold the sheets down at one end and use the pastry brush to brush oil on the dough. The brush should move only in one direction, namely, away from your hand. [note 2]
- Place about 1 heaping tablespoon of the banana-chocolate mixture onto the dough.
- Take the lower right corner of the dough and fold it towards the left side so you end up with a triangle. Keep folding this triangle one end over the other.
- On the now folded pastry, brush a bit of oil on both sides and place on your cooking sheet.
- Sift or sprinkle confectioner’s sugar. (I did not use a sifter…hence the little lumps of sugar. Sifting is better but adds yet another item to “the mess.”)
- Sprinkle on some cinnamon.
- Bake for about 15 minutes at 375 F degrees or until it turns golden brown.
- After removing from oven, give it at least five minutes to cool down. The filling stays hot for some time.
The banana-chocolate mixture. It’s okay to lick the bowl. There are no raw ingredients to get you sick.
Phyllo dough comes rolled up like this. Image comes from Cooking Thesaurus.
Ready to be folded into a triangle.
Ready to go in the oven.
- Serve with a scoop of vanilla ice cream.
- You can substitute apple pie filling for the banana-chocolate mixture.
NOTES ABOUT THE INGREDIENTS USED
- Phyllo Dough: you can usually purchase pre-made phyllo dough in a good supermarket. There are variations of this dough which is why I specified “No. 4.” See: Athens Pastries Website
- Lots of information on phyllo dough can be found here.
PREPARING FOR A PARTY
The recipe will make approximately ten turnovers. However, everyone will want at least two of them so you may need to make a large quantity. Simply increase the quantities accordingly (double the ingredients for twenty turnovers, etc.)
If you are doing a lot of other cooking, you can make the turnovers beforehand, leaving the baking as the last step to be done. I had once created thirty turnovers early one morning, placed them on the baking sheets, wrapped them with clear wrap and placed them in the refrigerator. After my dinner party, I fired up the oven, removed the wrap and made the turnovers.