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Banana Napoleon Recipe from Flying Fish Cafe, BoardWalk


5 sheets of phyllo
¾ lb butter, melted
confectioners’ sugar

Crème Brûlée
1 qt heavy cream
1 cup sugar
12 each egg yolks
1 each vanilla bean

Bananas in Caramel Sauce
4 cups sugar
½ lb butter
¾ qt heavy cream
9 each bananas, sliced

1/16 oz powdered sugar
½ cup sweetened whipped cream
1/8 oz chocolate shavings

Yield: 9 servings


Melt butter. Apply to five (5) phyllo dough layers lightly with a pastry brush.
The first three (3) layers only butter. The last two (2) layers butter and lightly coat with sifted confectioners’ sugar. Stack them to make a 5-layer sheet pasted together with the butter and sugar.
Cut into squares. This should give you 20 squares (each square approximately 3” x 3”).
Place the 20 squares on a half sheet pan turned upside down with a parchment paper liner. Place another liner over the top of the squares and then top with another half sheet pan to press the squares firmly while they bake.
Place squares in 350° oven for 10 minutes. Lower oven to 180° and bake for another 10 minutes. Dough should be lightly golden brown in color.

Crème Brûlée
Place mixture in a square baking pan. Place pan inside a larger pan and pour water halfway up pan. Bake at 300° for 30 minutes or until set.
Cool for 30 minutes.
Cut into nine squares.

Bananas in Caramel Sauce
In a saucepan, bring butter and sugar to a dark amber color over high heat.
Add cream slowly. Remove from heat and cool.
Warm banana slices in reheated caramel sauce.

Place a square of Brûlée on plate. Top with square of phyllo (a square which has been baked into a single crisp made up of five (5) layers of phyllo).
In a sauté pan, heat up about ¼ cup of caramel sauce. Place six slices of bananas in the pan and heat up.
Place banana mixture on top of phyllo; place a second piece of phyllo on top. Dust with powdered sugar. Add whipped cream and chocolate shaving.



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