Serves: 10

For crumble:
1 cup light brown sugar
1/2 cup unsalted butter
1 1/2 cups all purpose flour
1 cup hazelnuts, chopped coarsely
For filling:
3/4 cup sugar
6 teaspoons unsalted butter
1/4 cup lime juice 6 medium bananas, peeled, cut into 3/4-inch thick slices
2 teaspoons Frangelico or amaretto
10 sheets phyllo dough
3/4 cup unsalted butter
For white chocolate sauce:
6 ounces white chocolate
1 1/2 cups whipping cream.

For crumble:
Preheat oven to 300 degrees. In a saucepan, combine butter and sugar. heat to melt. Remove from heat.
Mix in flour and hazelnuts. Spread on baking sheet. Bake until dry and golden, about 30 min. Cool. Break into small pieces. (can be made a day ahead).
For filling:
Stir sugar, butter and lime juice in a non stick skillet. Heat to dissolve. Increase heat to high. Stir to brown around edges of pan. Add bananas and liqueur. Stir until bananas are coated.
Transfer to a large bowl and cool. Mix 1 cup hazelnut crumble into banana mixture. Brush a phyllo sheet with butter. Fold in half crosswise. Brush with butter. Fold in half again, forming square.
Place phyllo in large muffin tins. Spoon 1/4 cup filling in center of square. Bring edges together.
Squeeze firmly at top, forming purse. Repeat with remaining phyllo forming 10 purses. Bake at 350 degrees until golden.
Serve with white chocolate sauce.
White chocolate sauce:
Boil cream. Pour over chocolate. Whisk until smooth.