Espresso Banana Napoleons
INGREDIENTS:
3 sheets fresh phyllo pastry or frozen, thawed
2 tablespoons (¼ stick) unsalted butter, melted
6 teaspoons powdered sugar
Espresso Pastry Cream (see recipe below)
3 medium bananas, cut diagonally into ¼-inch-thick slices
½ cup walnuts, toasted, finely chopped
Additional powdered sugar
Position rack in center of oven and preheat to 350 0F line heavy large baking sheet with parchment paper Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel). Brush phyllo sheet with butter. Sift 2 teaspoons powdered sugar over. Top with second phyllo sheet. Brush with butter; sift 2 teaspoons powdered sugar over. Repeat with remaining phyllo, butter and 2 teaspoons powdered suga.r Cut phyllo stack into eighteen 3-inch squares. Transfer half of phyllo squares to prepared baking sheet. Cover remaining phyllo squares with plastic. Cover phyllo squares on baking sheet with large parchment sheet, then top with another baiting sheet.
Bake until golden, about 14 minutes. transfer to racks; cool. Repeat with remaining phyllo squares.
(Can be made 2 days ahead. Store airtight at room temperature.)
For each napoleon, place 1 phyllo square in center of plate. Spread 1 table spoon pastry cream over Arrange 3 banana slices over cream. Sprinkle 1½ spoons walnuts over. Spread 1 tablespoon pastry cream atop second phyllo square. Place phyllo square, cream side down atop bananas, offsetting corners of phyllo squares. Repeat with second layer of pastry cream, bananas and nuts. Spread tablespoon pastry cream atop third phyllo square. Place phyllo square, cream down, atop bananas, offsetting corners oh phyllo squares. Sprinkle with remaining Walnuts. Sift powdered sugar over and serve napoleons immediately.
Espresso Pastry Cream
MAKES ABOUT 2 1/4 CUPS
2 cups whole milk ½ vanilla bean, split lengthwise
6 large egg yolks
¼ cup sugar
½ cup (packed) golden brown sugar
¼ cup cornstarch, sifted
2 tablespoons instant espresso powder dissolved in 1 tablespoon water
Pour milk into heavy medium sauce pan. Scrape in seeds from vanilla bean. add bean. Bring to simmer. Remove from heat. Using electric mixer beat yolks and both sugars in large bowl until very thick about 3 minutes.
Add cornstarch; blend well. Gradually whisk half of hot milk into
egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium howl. Place plastic wrap directly
onto surface of pastry cream; chill until cold, at least 3 hours.
(Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.
2 tablespoons (¼ stick) unsalted butter, melted
6 teaspoons powdered sugar
Espresso Pastry Cream (see recipe below)
3 medium bananas, cut diagonally into ¼-inch-thick slices
½ cup walnuts, toasted, finely chopped
Additional powdered sugar
Position rack in center of oven and preheat to 350 0F line heavy large baking sheet with parchment paper Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel). Brush phyllo sheet with butter. Sift 2 teaspoons powdered sugar over. Top with second phyllo sheet. Brush with butter; sift 2 teaspoons powdered sugar over. Repeat with remaining phyllo, butter and 2 teaspoons powdered suga.r Cut phyllo stack into eighteen 3-inch squares. Transfer half of phyllo squares to prepared baking sheet. Cover remaining phyllo squares with plastic. Cover phyllo squares on baking sheet with large parchment sheet, then top with another baiting sheet.
Bake until golden, about 14 minutes. transfer to racks; cool. Repeat with remaining phyllo squares.
(Can be made 2 days ahead. Store airtight at room temperature.)
For each napoleon, place 1 phyllo square in center of plate. Spread 1 table spoon pastry cream over Arrange 3 banana slices over cream. Sprinkle 1½ spoons walnuts over. Spread 1 tablespoon pastry cream atop second phyllo square. Place phyllo square, cream side down atop bananas, offsetting corners of phyllo squares. Repeat with second layer of pastry cream, bananas and nuts. Spread tablespoon pastry cream atop third phyllo square. Place phyllo square, cream down, atop bananas, offsetting corners oh phyllo squares. Sprinkle with remaining Walnuts. Sift powdered sugar over and serve napoleons immediately.
2 cups whole milk ½ vanilla bean, split lengthwise
6 large egg yolks
¼ cup sugar
½ cup (packed) golden brown sugar
¼ cup cornstarch, sifted
2 tablespoons instant espresso powder dissolved in 1 tablespoon water
Pour milk into heavy medium sauce pan. Scrape in seeds from vanilla bean. add bean. Bring to simmer. Remove from heat. Using electric mixer beat yolks and both sugars in large bowl until very thick about 3 minutes.
Add cornstarch; blend well. Gradually whisk half of hot milk into egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium howl. Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours.
(Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.
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Last updated February 15, 1998.
Last updated February 15, 1998.