BANANAS FOSTER MILLE-FEUILLE
You’ll have one extra phyllo triangle than you need. It makes for a nice Scooby snack for the cook (it’s also good to have in case one breaks).
Makes 5 servings Total time: 2 hours
WARM:
6 oz. ghee (or melt 1 stick unsalted butter, 8 Tbsp.) 24 sheets frozen phyllo dough, thawed (one 9×14-inch roll from a 16 oz. pkg.)
COMBINE:
2½ cups powdered sugar, sifted 8 oz. mascarpone cheese 1 Tbsp. heavy cream
MELT:
4 Tbsp. unsalted butter ¼ cup light brown sugar
3 Tbsp. banana liqueur
2 Tbsp. dark or light rum 1 Tbsp. each heavy cream and light corn syrup 1 large banana, sliced
½-inch thick 1 cup strawberries, sliced ½-inch thick ½ cup sweetened banana chips, crushed
Preheat oven to 375°. Line one baking sheet with parchment, leave a second baking sheet unlined, and set aside another sheet of parchment.
Warm ghee in microwave just until liquefied (but not hot). Unroll phyllo sheets; cover with plastic wrap and a damp towel.
Place one phyllo sheet on lined baking sheet and brush with ghee; repeat with remaining sheets and ghee.
Cut phyllo stack into fourths, crosswise (about 3½ ×9 inches). Halve each rectangle, crosswise, to make squares (about 3½×4½), then cut each square diagonally to form triangles; evenly space triangles on same baking sheet.
Bake triangles until beginning to puff, 4 minutes. Top triangles with reserved parchment, followed by unlined baking sheet, pressing to flatten triangles. Bake triangles until browned, 4 minutes more. Remove top baking sheet and parchment; let triangles cool to room temperature.
Combine powdered sugar, mascarpone, and 1 Tbsp. cream with a mixer until smooth; chill until ready to use.
Melt 4 Tbsp. butter with brown sugar, liqueur, rum, 1 Tbsp. cream, and corn syrup in a skillet over medium-high heat. Bring caramel mixture to a boil, then reduce heat to medium and simmer until thickened, whisking often,
2–3 minutes. Transfer caramel to a heat-proof bowl to cool.
Pour 1 Tbsp. caramel on a serving plate; top with a phyllo triangle,
2 Tbsp. mascarpone mixture, sliced bananas, and strawberries. Carefully arrange a second phyllo triangle on top of strawberries; top with 2 Tbsp. mascarpone mixture, sliced bananas and strawberries. Carefully arrange a third (final) phyllo triangle on top of strawberries; top with 1 Tbsp. mascarpone mixture and banana chips. Drizzle 2–3 Tbsp. caramel on Mille-Feuille. Repeat assembly with remaining caramel, phyllo triangles (less one extra), mascarpone mixture, bananas, strawberries, and banana chips.
Per serving: 1243 cal; 59g total fat (35g sat);
145mg chol; 468mg sodium; 165g carb (3g fiber,
103g total sugars); 11g protein