PEANUT BUTTER BANANA MOUSSE SHELLS
This recipe received honorable mention in Athens Holiday mini Fillo Shells Recipe Contest
Ingredients
1/4 cup creamy peanut butter
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1/4 cup thawed whipped topping
2 tablespoons finely diced banana
1 tablespoon mini semi-sweet chocolate chips
15 Athens® Mini Fillo Shells (1 box)
1/4 cup roasted peanuts, finely chopped, for garnish
1 half of a banana, sliced and sprinkled with lemon juice, for garnish
In a small mixing bowl, cream the peanut butter, brown sugar and cinnamon together. Fold in the whipped topping, banana and chocolate chips. Place 2 teaspoons of filling into each Fillo Shell. Garnish with chopped peanuts and a small slice of banana. Serve immediately.
Yield: 15 Deserts
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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