Banana and Chocolate Triangles
Phyllo is a thin dough made mainly of flour and water, mixed to a stiff paste, and machine-rolled. It has been used for centuries in Greece and the Middle East to make sweet and savory dishes.
- 6 phyllo sheets
- 3 to 4 tablespoons unsalted butter
- 2 bananas, sliced 1/2 inch thick
- 2 teaspoons sugar, plus more for sprinkling between phyllo layers
- 1 ounce chocolate chunks, chopped
Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.