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CHOCOLATE PHYLLO CHIMICHANGA  Ingredients
4 bananas, sliced
1/2 cup semisweet chocolate chips
2 teaspoons cinnamon
1 tablespoon sugar
20 sheets Athens® Fillo Dough (9”x14”), thawed
1/4 cup butter, melted
In medium bowl, combine bananas, chocolate chips and 1 teaspoon of cinnamon. In a small bowl, combine 1 teaspoon cinnamon and sugar.
Evenly divide the filling into 8 portions. In a small saucepan, melt butter over medium heat. Layer 5 fillo sheets, brushing each with melted butter. Cut the width of layered fillo in half. Place filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of fillo strip. Brush outside of roll with butter. Sprinkle with cinnamon sugar mixture. Repeat process to make 8 rolls.
Bake seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for 15 - 20 minutes or until golden brown. Serve warm or at room temperature.
Yield: 8 medium rolls
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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