Breville BOV800XL Instruction Booklet page 73

RECIPES
BANANAS WRAPPED IN PHYLLO
WITH CHOCOLATE SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 20 minutes
Convection Fan: ON
Yield: Makes 4 generous portions, or 8
smaller ones
¼ Cup (60 ml) Dried cherries
½ Cup (125 ml) Hot water
4 oz (125 g) Cream cheese, room
temperature
2 Tablespoons (30 ml) Granulated sugar
½ Teaspoon (2.5 ml) Pure vanilla extract
8 Sheets Phyllo pastry
¼ Cup (60 ml) Unsalted butter, melted
3 oz (90 g) Semi-sweet chocolate, roughly
chopped
4 Small Bananas
Chocolate Sauce
1 Cup 250 ml Water
²⁄ ³ Cup 160 ml Granulated sugar
½ Cup 125 ml Cocoa powder
2 Tablespoons 30 ml Strong espresso
coffee or
1 teaspoon instant coffee granules
½ Cup 125 ml Heavy cream
1. Soak dried cherries in hot water for
5 minutes. Squeeze the water out of the
cherries. Set aside.
2. In a small bowl, cream the cheese, sugar
and vanilla together. Set aside.
3. Peel the bananas and cut each one in
half lengthwise. Set aside.
4. Cut the 8 sheets of phyllo pastry pastry
in half and cover with a damp towel.
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Assembling the packets
1. Place one piece of the cut phyllo dough
onto a work surface and brush lightly
with melted butter. Place another sheet
of pastry on top and lightly brush with
butter. Repeat until you have 4 layers.
2. Spread one quarter of the cream cheese
in the center of the pastry. Sprinkle one
quarter of the chocolate and one quarter
of the dried cherries over the cream
cheese.
3. Place two banana slices side by side
(lengthwise), on top of the fi lling. Fold
edges inwards. Fold the front half over on
top of the banana and tightly roll creating
a rectangle package. Lightly brush the
parcels with butter.
4. Position the wire rack on the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the BAKE function. Set the temperature
to 350˚F (180˚C) with convection turned
on and set the timer for 20 minutes.
Press the START/CANCEL button to
activate.
5. Bake until golden brown.
6. Meanwhile, make the chocolate sauce.
Combine the water and sugar and bring
to a boil stirring to dissolve the sugar. Boil
for 5 minutes.
7. Reduce heat to medium and whisk in
coffee and cocoa powder until smooth.
Add cream whisking to combine and
cook until the sauce thickens, about 3
minutes.
8. Remove from heat and cool.
9. Remove the packets from the oven and
transfer to a cooling rack. To serve, cut
them diagonally, drizzled with chocolate
sauce and a light dusting of icing sugar.
Garnish with a few raspberries or toasted
sliced hazelnuts.
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