CHOCOLATE-BANANA NAPOLEON
They're flaky, creamy and meltingly good. But these napoleons are do-it-yourself simple. Get out the bananas and chocolate and let's get started.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Cut pastry sheet crosswise into 3 rectangles. Roll or stretch each rectangle into 14x3-1/2-inch rectangle. Place, 2 inches apart, on parchment-covered baking sheet. Sprinkle 1 rectangle with granulated sugar and nuts. Cover all rectangles with second sheet of parchment; top with second baking sheet.
- Bake 15 min., using oven mitt to carefully press down top baking sheet after 8 min. to flatten pastries. Remove top baking sheet and top parchment sheet. Reduce oven temperature to 375ºF. Bake pastry 8 to 10 min. or until golden brown. Cool completely.
- Meanwhile, mix sour cream and powdered sugar in medium bowl until blended. Gently stir in half the COOL WHIP. Microwave 3 oz. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool.
- Slice bananas. Spread half the chocolate mixture onto 1 plain pastry rectangle on serving plate; top with half each of the bananas and sour cream mixture. Repeat layers. Cover with nut-topped pastry, nut side up. Melt remaining chocolate; drizzle over dessert.
Nutrition Facts : Calories 560, Fat 34 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
CHOCOLATE-BANANA WAFFLE NAPOLEON
Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted this luscious dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick.
- Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter.
- Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute until bananas and nuts are well coated.
- Split waffles in half. Place a half on each of two plates. Spoon one-quarter of the banana mixture over each waffle half. Top with remaining waffle halves. Spoon another one-quarter of the banana mixture over waffles. Dust each with confectioners' sugar and then drizzle with chocolate.
BANANA-CARAMEL NAPOLEONS
These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.
- With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.
CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE
I tried banana wontons at a Chinese restaurant and liked them, so i thought i'd make up a recipe at home when I was making an Asian-themed dinner. My boyfriend said they were better than the restaurant's! They're great with ice cream. Substitute any kind of liqueur you want for the Grand Marnier® - be creative! many different fruit flavors seem to go well with this dessert.
Provided by chikalin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
- To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
- Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
- Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 21.7 g, Cholesterol 17.4 mg, Fat 13.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 122.3 mg, Sugar 10.5 g
CHOCOLATE-BERRY NAPOLEONS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 napoleons
Number Of Ingredients 0
Steps:
- Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.
BANANA NAPOLEON WITH RUM CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
- Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
- Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
- Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.
CHOCOLATE NAPOLEONS
Conquer this Chocolate Napoleons recipe easily with these simple steps. Made with frozen puff pastry sheets, this easy-to-assemble Chocolate Napoleons recipe makes enough for a crowd.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Unfold pastry sheets. Cut each sheet into 12 squares; place on baking sheet. Bake 15 to 20 min. or until puffed and golden brown. Remove to wire racks; cool completely. Cut each square horizontally in half.
- Melt 6 oz. semi-sweet chocolate as directed on package. Beat cream cheese and sugar in large bowl with whisk until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
- Spoon 2 Tbsp. cream cheese mixture onto bottom half of each pastry square; cover with top of square. Melt white chocolate as directed on package; spoon into resealable plastic bag. Repeat with remaining semi-sweet chocolate, spooning chocolate into separate bag. Cut small piece off one bottom corner of each bag; use to drizzle chocolates over napoleons.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 10 g, Protein 3 g
CHOCOLATE NAPOLEONS
People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 264mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE BANANA NAPOLEONS (WW)
Make and share this Chocolate Banana Napoleons (Ww) recipe from Food.com.
Provided by jenpalombi
Categories Dessert
Time 28m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Place sheet of phyllo dough long-side facing you on a parchment paper-lined baking sheet. Spray with butter-flavored cooking spray. Fold phyllo lengthwise in thirds, for a narrow sheet, about 18 inches long. Spray again.
- Stir 1 1/2 teaspoons sugar and 1/4 teaspoon cocoa together in cup. Sprinkle sugar mixture over phyllo. Cut phyllo crosswise into 6 equal strips using sharp knife. Spread out on baking sheet. Bake in oven until crisp and lightly browned, 8 minutes. Cool.
- Meanwhile, scald milk (heat to just below boiling point) in a small pot. Add remaining sugar and stir to dissolve.
- Combine remaining cocoa and cornstarch in cup. Pour in enough hot milk to make a paste. Stir and return to pot. Cook over low heat, stirring constantly, until thick. Spoon into bowl and cool completely.
- To assemble, fold whipped topping into chocolate mixture. Spread 2 heaping tablespoons mousse mixture over each phyllo sheet. Top each with banana slices. Place 1 phyllo sheet on dessert plate. Add 2 more layers. Repeat to make second serving. Yields 1 per serving.
Nutrition Facts : Calories 237.3, Fat 5.6, SaturatedFat 3.2, Cholesterol 16.4, Sodium 109.5, Carbohydrate 44.6, Fiber 2.3, Sugar 24.6, Protein 4.7
BANANA-CARAMEL NAPOLEONS
Categories Milk/Cream Mixer Fruit Dessert Banana Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 8
Steps:
- Combine 1 cup sugar, 6 tablespoons water and lemon juice in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Stir until mixture is smooth. Transfer caramel to small bowl. Cover and refrigerate until thick, about 3 hours.
- Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper, roll out pastry on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer pastry strips to prepared baking sheets, spacing evenly. Chill 10 minutes.
- Pierce pastry with fork. Bake until golden, about 15 minutes. Transfer baking sheets to racks; cool. (Caramel and pastry can be made 2 days ahead. Keep caramel refrigerated. Wrap pastry in foil; store at room temperature.)
- Set aside 1/2 cup caramel for decoration. Using electric mixer, beat mascarpone and 1 1/2 tablespoons sugar in medium bowl until smooth. Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
- Trim pastry layers so that they are flat and even. Place 1 pastry strip on work surface. Spread with 1/4 of caramel cream. Arrange half of banana slices in single layer over caramel cream. Spread second pastry strip with 1/4 of caramel cream; place pastry, caramel cream side down, atop bananas. Spread top of second pastry strip with 1/4 of caramel cream. Arrange remaining bananas in single layer over. Spread remaining pastry strip with remaining caramel cream. Place pastry, caramel cream side down, atop bananas. Using serrated knife, cut pastry crosswise into 8 equal pieces. Sift powdered sugar over. (Can be made 2 hours ahead. Tent with foil; refrigerate.)
- Place napoleons on plates. Drizzle reserved caramel around napoleons.
CHOCOLATE BANANA WAFFLE NAPOLEON
Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted this luscious dish. It is great for the upcoming romantic Valentine's Day! It is a bit labor intensive but that shows how much you care!Make the Candied Nuts ahead of time and they can be stored in an airtight container. They make a nice nosh! Found this on marthastewart.com and it was delicious!
Provided by Manami
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- BROWN-SUGAR BUTTER: In a small bowl, combine butter and brown sugar with an electric hand mixer until light and fluffy. Add cream, and whisk until creamy and well combined.
- CANDIED NUTS: (Make first): Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes. In a medium saucepan, heat canola oil to 350°F Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat baking mat or parchment paper. Let cool.
- WAFFLES:.
- Heat a Belgian-style waffle iron(any kind of waffle iron will do).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth.
- The batter will be thick.
- Spray waffle iron with cooking spray.
- Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges.
- Close lid; bake 3 minutes, until no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200°, while using the remaining batter.
- Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter.
- Add bananas, and sauté until softened and golden brown, 1 to 1 1/2 minutes.
- Add nuts.
- Remove skillet from heat, carefully add Grand Marnier or any of the other choices, and ignite. (optional but worth the effort).
- Allow alcohol to burn off.
- Continue to sauté until bananas and nuts are well coated.
- Split waffles in half.
- Place a half on each of two plates.
- Spoon one-quarter of the banana mixture over each waffle half.
- Top with remaining waffle halves.
- Spoon another one-quarter of the banana mixture over waffles.
- Dust each with confectioners' sugar and then drizzle with chocolate.
- Happy Valentine's Day!
Nutrition Facts : Calories 6480.6, Fat 504.3, SaturatedFat 87.7, Cholesterol 435.9, Sodium 1513.4, Carbohydrate 491.6, Fiber 19.5, Sugar 349.1, Protein 41.7
WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS
Categories Berry Chocolate Dairy Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 Servings
Number Of Ingredients 10
Steps:
- Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth. Remove from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk barely simmering water until melted and smooth. Remove chocolate from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk into chocolate. Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
- Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form. Fold whipped cream into chocolate mixture in 3 additions. Cover and refrigerate.
- Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles. Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly. Cover remaining pastry rectangles and chill.
- Pierce pastry rectangles on baking sheet all over with fork. Top with second piece of parchment. Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook. Bake pastries until edges and bottoms are golden, about 10 minutes. Remove baking sheet and parchment paper from atop pastries. Turn pastries over. Continue baking uncovered until bottoms are golden, about 5 minutes longer. Transfer pastries to rack; cool. Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches. (White chocolate cream and pad pastry rectangles can be prepared 1 day ahead. Keep cream refrigerated. Store pastry rectangles airtight at room temperature.)
- Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of chocolate cream over pastry. Gently toss all berries in large bowl. Arrange of berries in single layer over chocolate cream. Place second pastry rectangle atop berries. Spread 1 cups of chocolate cream atop second pastry rectangle. Top with of berries. Top with third pastry rectangle. Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon. (Can be made 4 hours ahead. Refrigerate.) Using serrated knife, cut each pastry crosswise into 10 equal pieces. Sprinkle powdered sugar over each and serve.
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- Preheat oven to 350°F. Place sheet of phyllo dough long-side facing you on a parchment paper-lined baking sheet. Spray with butter-flavored cooking spray. Fold phyllo lengthwise in thirds, for a narrow sheet, about 18 inches long. Spray again.
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