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Glazed Bananas in Phyllo Nut Cups

I enjoy making this fast yet fancy dessert for my wife. The phyllo cups can be baked, cooled and stored in an airtight container up to one day in advance. —Scott Maynard, Lafayette, Louisiana

6 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

3/4 cup shelled pistachios
1/2 cup sugar
1 teaspoon ground cinnamon
4 sheets phyllo dough, (14 inches x 9 inches)
1/4 cup butter, melted
SAUCE:
3/4 cup butter, cubed
3/4 cup packed brown sugar
3 medium firm bananas, sliced
1/4 teaspoon ground cinnamon
3 to 4 cups vanilla ice cream

Directions

In a food processor, process pistachios and sugar until very finely
chopped. Transfer to a bowl; stir in cinnamon. Cut each sheet of
phyllo dough into six 4-in. squares (discard trimmings). Stack
squares and cover with plastic wrap.
One at a time, brush each square with melted butter and sprinkle with
a heaping tablespoonful of pistachio mixture. Stack three squares,
turning each one at an angle so the corners are not aligned. Press
each stack onto the bottom and up the sides of a greased 8-oz.
custard cup. Bake at 350° for 15-20 minutes or until golden
brown. Cool for 5 minutes before removing to a wire rack to cool

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Glazed Bananas in Phyllo Nut Cups (continued)

Directions (continued)

completely.
For sauce, melt butter and brown sugar in a saucepan. Bring to a
boil; reduce heat. Gently stir in bananas and cinnamon; heat
through. Fill phyllo cups with ice cream; top with banana sauce.
Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving equals 735 calories, 45 g fat (24 g saturated fat), 111 mg cholesterol, 468 mg sodium, 82 g carbohydrate, 3 g fiber, 7 g protein.