Recipe: Banana - Rum Napoleons
. alcohol, BAKING, banana, butter, citrus, Cooking, flickr links, fruit, lime, lowfat, napoleons, phyllo, Procedures, recipe, rum, Sugar, VEGANI am a fan of bananas, and this Banana-Rum Napoleon is a recipe to satisfy your dessert cravings, and it is low-fat to boot!
Thanks to ian_ransley for use of his photo. |
creating it.
Jill O'Connor. It makes 10 portions.
substitute peach, nectarine, or a favorite
berry puree - and flavor
with a liqueur of your choice.
advance(up to 24hrs ahead),
to speed up the production of this dessert.
The cream filling cannot be made more than
2 hrs ahead of time if using the original recipe.
- 6 Sheets of phyllo dough (12 x 17 inches), thaw if frozen
- Butter flavored vegetable cooking spray.
- 6 TB granulated sugar
Procedure:
- Preheat Oven to 400° F. Line a baking sheet w/ parchment paper.
- Place the first phyllo sheet on a clean flat work surface. Spray lightly with cooking spray and sprinkle with 1 tsp of the sugar. Add a new sheet onto the previous prepared layer. Repeat as instructed above, using 3 of the 6 phyllo sheets only.
- Cut the layered phyllo into ten 6 x 3 inch rectangles. Place rectangles on prepped baking sheet. Bake in oven until crisp and golden - 3-5 minutes. WATCH THE BAKEOFF - thin phyllo burns very quickly, so don't get distracted while waiting for them to brown.
- Remove from oven and transfer phyllo triangles to a rack to completely cool.
- Repeat the above 4 steps again with the remaining 3 phyllo sheets.
For The Cream Filling:
- 1 1/4 cups pureed banana (1 1/2 - 2 large bananas) OR Measure out your favorite substituted puree - peach, nectarine, or a favorite berry puree.
- 1 to 2 TB freshly squeezed lime juice
- 2 1/2 TB Dark Jamaican Rum OR If using other fruit, the use the liqueur of your choice.
- 1/2 tsp pure vanilla extract
- 1 1/4 cups low-fat non-dairy topping
- 4 medium bananas, sliced on the diagonal, 1/4 inch thick
- confectioners sugar for top of finished pastry
- Place pureed fruit, lime juice, Rum or liqueur, vanilla and nondairy topping in a bowl. Fold together ingredients until thoroughly mixed.
- Cover and refrigerate until serving time.
- Just before serving place a phyllo rectangle onto a plate. Spoon 1/4 cup of the banana cream onto the pastry.
- Top the cream with 8-10 banana sliced OR your substitute fruit pieces other berries.
- Top the filling with a 2nd phyllo rectangle, sieve confectioners sugar over the top.
- Repeat steps 1-3 until you have created 10 napoleons.
To create a decorative pattern - such as a herringbone or cross hatch : heat a metal skewer over a gas flame or use a mini blow torch, until very hot. Quickly lay the hot metal skewer on the top of your napoleon for the desired marking, repeat until you have the desired effect.
For an nice presentation - garnish plate with drizzles of fruit puree; add a bit of mint, or some citrus zest curls.
105 calories per serving; 1.5 grams of fat - 13% calories from fat.
VEGAN:
Full FAT:
And for those of you who cannot stand fake cream - go ahead and use the real deal, just use heavy cream in place of "nondairy topping", as heavy cream has a higher fat content which will help stabilize it a bit better than traditional whipping cream. Whip this up right before serving, as real WC will separate quickly. You may need to adjust the amount of puree also - try a little at a time.
Original recipe© Jill O'Connor.