Phyllo Banana Purses with Dark Chocolate Sauce Recipe

How to make it

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• Banana Filling:
• Melt 6 tablespoons butter in a saute pan on medium heat. When the butter begins to bubble, add the sliced bananas. Saute until bananas begin to brown, approximately 2-3 minutes, then add the sugar. Stir the bananas and allow to caramelize. When the bananas have caramelized, deglaze with the tablespoon of rum or rum extract.
• Chocolate Sauce:
• Pour the heavy cream into a sauce pan and bring to a boil. Remove from heat. Add the chocolate, stirring constantly until it has completely melted and is totally incorporated into the cream.
• Assembly:
• Take the 16 sheets of phyllo dough and cut in half. Each “purse” will require 4 (½ sheets). Place 4 sheets on a work surface an brush each sheet with 4 tablespoons butter melted (or spray with Butter Flavored Pam), and a light sprinkling of confectioners sugar. In the center of the prepped phyllo sheets, place ⅛ of the banana mixture and 1 tablespoon of the chocolate sauce. Gather up the ends of the phyllo dough, forming a pouch. Using a greased toothpick, gently weave & sew until securely gathered. Or simply tie the purse with kitchen string. Continue until all 4 purses have been completed. Bake the purses in a preheated oven at 375 degrees F for 7 minutes.
• To Serve:
• Decorate the serving plates with chocolate sauce. Place one purse on each plate, add a scoop of vanilla ice cream next to it. Decorate the plate with the sliced strawberries and drizzle remaining chocolate sauce over. Serve immediately.
• To prepare in advance, make the purses and freeze without baking. Remove from the freezer a half hour prior to baking.