Banana Cream Filling
4 ripe bananas coarsely mashed
1 stick of unsalted butter
1/2 cup of fine semolina flour
1/4 cup sugar
splash of vanilla extract
1 1/2 cups warm milk
4 sheets of phyllo pastry
(thawed overnight in your fridge)
1/2 stick of unsalted butter
1/2 cup ground almonds
1 muffin tin
1/2 cup of chocolate pieces (70% semi-sweet chocolate)
pinch of salt
1 cup heavy cream
1/2 tsp. ground cinnamon
icing sugar for garnish
1. In a deep pot over medium heat, heat 2 Tbsp. of butter and then add the semolina, sugar and vanilla extract. Cook, stirring for a couple of minutes until the butter’s absorbed and the semolina is golden but not browned.
2. While whisking, add the warm milk in a steady stream until absorbed. Cook while stirring for 3-4 minutes, until the custard has the texture of loose cream of wheat. Remove from the heat, transfer to a bowl and allow to cool then mix in the mashed banana, reserve.
3. Brush the insides of the muffin tins with melted butter and pre-heat your oven to 350F. Lay a sheet of phyllo on work surface then brush with butter than sprinkle sugar and ground almonds. Repeat with another four sheets of phyllo then cut into nine squares (approx. 5″ X 5″). Pre-heat your oven to 325F (middle rack position).
4. Carefully transfer each square to a muffin tin and with a spoon, place equal amounts of the banana custard into the center of each square and lift the phyllo corners up to the center and twist to close, forming a purse shape with a ruffled top. Brush the tops with any remaining butter and bake for 15-20 minutes or until just golden.
5. In the meantime, place the chocolate chunks, pinch of salt in a medium bow. Now add your cream and cinnamon to a small pot and bring to just scalding over medium heat. Pour the cream over the chocolate and allow the chocolate to melt for a minute then whisk until chocolate has melted into a velvety sauce.
6. When your phyllo bundles are golden and flaky, remove from the oven and allow to cool for five minutes before serving.