Baklava of Banana

  1. Open package of phyllo and cover with damp cloth to keep the sheets from drying out.
  2. Preheat oven to 350 degrees.
  3. Arrange one sheet of phyllo on wax-paper- or parchment-lined cookie sheet.
  4. Brush with butter, using a small paint brush and sprinkle with 2 to 3 tablespoons of sugar.
  5. Repeat with two more sheets of phyllo and repeat buttering and sugaring.
  6. Using a 3-inch circle (cup, glass, cookie-cutter) and a knife, cut out 15 circles from the three layers.
  7. Remove the excess dough.
  8. Repeat steps 3 and 4 so that you have 24 three-layered circles in all.
  9. Discard the excess circles and dough.
  10. For the tops, cut four sheets of phyllo in half and butter lightly.
  11. Crunch up into a ball, but do not squeeze or press.
  12. Sprinkle with sugar and arrange on wax-paper or parchment-lined baking sheet.
  13. Bake the circles and the tops at 350 degrees for about 8 to 10 minutes.
  14. But watch the circles very carefully; the sugar can burn quickly.
  15. After 5 minutes check and turn if oven does not bake evenly.
  16. The sugar must melt and the dough turn brown.
  17. Allow to cool before removing from cookie sheet.
  18. These may be made a day ahead and let sit at room temperature.
  19. To assemble, combine banana filling with caramel sauce and stir to mix well.
  20. Place all the circles in a row and cover each one with a heaping tablespoon of the banana filling.
  21. Even out the filling slightly before stacking the circles, three for each dessert, covered with one of the tops.
  22. For each serving, on a large dessert plate spoon three tablespoons of warm caramel sauce.
  23. Arrange one of the baklava in the center and dust with confectioners' sugar.

phyllo, butter, sugar, filling, caramel sauce, confectioners

Taken from cooking.nytimes.com/recipes/11579 (may not work)

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