PURSES WITH WHITE CHOCOLATE SAUCE
light brown sugar
1/2 cup unsalted butter
1 1/2 cups all purpose flour
1 cup hazelnuts, chopped coarsely
3/4 cup sugar
teaspoons unsalted butter
1/4 cup lime juice 6 medium bananas, peeled, cut
into 3/4-inch thick slices
2 teaspoons Frangelico or amaretto
3/4 cup unsalted butter
For white chocolate sauce:
ounces white chocolate
1 1/2 cups whipping cream.
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).
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
White chocolate sauce:
Boil cream. Pour over chocolate. Whisk