Maple Banana Baklava

[Guest guest]

Maple Banana Baklava

 

2 cups maple syrup

1 tablespoon lemon juice

2 cups sliced bananas

2 cups pecans, chopped

1/4 cup packed brown sugar

1 teaspoon banana flavoring

1 pound filo dough

1 cup butter, melted

 

Mix nuts and brown sugar. Set aside. Butter 13x9 pan thoroughly. Keep filo

pastry covered with a damp tea towel while working with individual sheets.

Layer sheets in baking pan, one at a time, brushing each layer with melted

butter. After layering six or so, begin alternating layers of filo pastry with

nut mixture and bananas.

Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture and

1/2 cup bananas. Continue to alternate buttered layers and nut and banana layers

until all but ten sheets have been used.

Layer the last ten sheets as you did the bottom six, brushing each with butter.

Bake at 325 degrees for 1 1/2 hours. Remove from oven and let cool for 5

minutes. Score pastry into diamond shapes about 1-1/2 inches x 2 inches. Pour

syrup over hot pastry. Allow to cool to room temperature before cutting and

removing from pan. Yields 36 servings.

 

 

 

 

 

[Guest guest]

Mmmmmm.

 

--- On Fri, 7/25/08, Julie Knudsen <a4dzero wrote:

Julie Knudsen <a4dzero

Maple Banana Baklava

gourmet-desserts

Friday, July 25, 2008, 9:59 PM

 

 

 

 

 

 

 

 

 

 

 

Maple Banana Baklava

 

 

 

2 cups maple syrup

 

1 tablespoon lemon juice

 

2 cups sliced bananas

 

2 cups pecans, chopped

 

1/4 cup packed brown sugar

 

1 teaspoon banana flavoring

 

1 pound filo dough

 

1 cup butter, melted

 

 

 

Mix nuts and brown sugar. Set aside. Butter 13x9 pan thoroughly. Keep filo

pastry covered with a damp tea towel while working with individual sheets.

 

Layer sheets in baking pan, one at a time, brushing each layer with melted

butter. After layering six or so, begin alternating layers of filo pastry with

nut mixture and bananas.

 

Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture and

1/2 cup bananas. Continue to alternate buttered layers and nut and banana layers

until all but ten sheets have been used.

 

Layer the last ten sheets as you did the bottom six, brushing each with butter.

 

Bake at 325 degrees for 1 1/2 hours. Remove from oven and let cool for 5

minutes. Score pastry into diamond shapes about 1-1/2 inches x 2 inches. Pour

syrup over hot pastry. Allow to cool to room temperature before cutting and

removing from pan. Yields 36 servings.