Serves 8
Ingredients
For the spiced phyllo
½ cup (1 stick) unsalted butter
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon nutmeg, freshly grated
2 tablespoons confectioners’ sugar, plus more for dusting
6 sheets phyllo dough, thawed if frozen
For the filling
1 cup heavy cream
½ teaspoon pure vanilla extract
3 large bananas, peeled and chopped small
Salted Caramel Sauce, to serve (recipe follows)
Directions
Preheat oven to 400ËšF
For the spiced phyllo
Melt butter with cinnamon, cardamom and nutmeg in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners’ sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners’ sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don’t cut through parchment).
Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.
For the filling
In a large bowl, combine cream and vanilla and whisk to medium-stiff peaks.
To assemble mille feuille, place 1 phyllo rectangle on a plate, and spoon whip cream over top and then sliced bananas. Continue with another layer and then top with third layer and dust top with confectioners’ sugar. Drizzle with salted caramel sauce and serve.
Recipe Property of Ger-Nis
Salted Caramel Sauce
Makes approximately 1 cup
Ingredients
1 ¼ cups sugar
1 cup heavy cream
2 tablespoons and 1 teaspoon unsalted butter
Maldon salt, to taste
Directions
Place a medium sized saucepan over medium heat. Add the sugar, making sure it is in one even level. Start stirring with a wooden spoon around the edge of the pan because that’s where the sugar will dissolve first. As your sugar begins to cook, watch carefully to make sure it doesn’t burn. Cook about 5 minutes or until the sugar is a golden brown liquid, or the color of honey. Remove the pan from the heat and slowly whisk in cream and butter to emulsify. Season to taste with salt.
Recipe Property of Ger-Nis