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BANANA PHYLLO ROLLS WITH CARAMEL SABAYON SAUCE  Ingredients
18 sheets Athens® Phyllo Dough (9" x 14"), thawed
1/4 cup butter, melted
3 bananas
3/4 cup white chocolate, grated
3/4 cup macadamia nuts, toasted and ground
Prepare 6 medium rolls according to directions for Rolls and Strudels, using 3 layers of fillo. Cut layered fillo in half widthwise. Cut ends from bananas and split them lengthwise. Place one banana half on each strip of layered fillo. Sprinkle one tablespoon of chocolate and nuts over banana. Roll fillo around banana.
Brush with butter and place seam side down on ungreased cookie sheet. Bake bananas in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve with Sebayon Sauce (recipe below)
Yield: 6 rolls
CARAMEL SABAYON SAUCE Ingredients
1/2 cup brown sugar
4 egg yolks
1 cup heavy cream
1 cup semisweet or bittersweet chocolate, melted In top of double boiler, over hot water, mix sugar and egg yolks. Heat until hot to touch, stirring frequently. Remove from heat. Using mixer, whip at high speed until stiff and thick.
In small bowl, lightly whip heavy cream and fold into sugar mixture.
Spread sauce on plate. Place a few dime-sized drops of melted chocolate onto sauce. Run toothpick through sauce and melted chocolate to create an attractive design. Place fillo banana on sauce. Drizzle with melted chocolate.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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