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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Try a sweet twist on traditional chimichangas this winter. A lighter, baked version, this one-of-a-kind dessert features sliced bananas coated in cinnamon chocolate syrup, wrapped in a delicate pastry dough. Ingredients:
nonstick cooking spray |
4 medium bananas, sliced |
1/2 cup chopped walnuts (optional) |
3 tablespoons nestlÉ abuelita chocolate syrup with cinnamon flavor |
6 frozen phyllo dough sheets, defrosted according to package directions |
1 tablespoon cinnamon-sugar (1 tablespoon granulated sugar plus 1 teaspoon ground cinnamon) |
Directions:
1. PREHEAT oven to 350° F. Spray baking sheet with nonstick cooking
2. spray.
3. COMBINE bananas, nuts and Abuelita syrup in medium bowl; stir
4. gently to coat.
5. PLACE 1 phyllo sheet on flat kitchen surface. Fold in half; spray with
6. cooking spray.
7. Place about 1/3 cup banana mixture on bottom third of short end of
8. phyllo sheet; spread to within 1 inch from each side.
9. Fold bottom of dough over filling; fold dough in on both sides then
10. roll up burrito-style. Repeat process with remaining phyllo sheets
11. and banana mixture; place on baking sheet seam-side-down.
12. Spray chimichangas with cooking spray; sprinkle evenly with
13. cinnamon-sugar.
14. BAKE for 15 to 20 minutes or until golden brown. Serve immediately.
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