¾ cup shelled pistachios
½ cup sugar
1 tsp. cinnamon
2 phyllo sheets
¼ cup margarine, melted
¾ cup cold margarine, cubed
¾ cup packed brown sugar
3 medium firm bananas, sliced
¼ tsp. cinnamon
3 to 4 cups vanilla ice cream
Process pistachios with sugar in a food processor or until finely chopped.
Transfer to bowl. Stir in cinnamon. Cut each phyllo sheet into 9 5” squares.
Discard trimmings.
Stack a square and cover each with plastic wrap. At one time, brush each
with melted margarine and sprinkle a heaping spoonful of pistachio mixture.
Stack 3 squares; turning each one at an n angle so corners are not aligned.
Press each stack onto bottom and up sides of 6 greased 8oz. custard
cups. Bake at 350° for 15 to 20 minutes or until golden brown.
Cool 5 minutes then removing from cups to rack to cool completely.
Melt cubed margarine with brown sugar in a saucepan. Bring to a boil over low
heat. Gently stir in bananas and cinnamon to heat thoroughly.
Fill the phyllo cups with ice cream. Top with banana sauce. Serve immediately.
6 servings
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