- Total Time
These purses look so elegant and taste so luscious, you'll be proud to serve them at your next dinner party.
banana(s)2 large, sliced
canned pineapple packed in juice2 oz, drained and chopped
unpacked brown sugar1 Tbsp, packed
ground ginger¼ tsp
chopped walnuts½ oz
phyllo dough8 sheet(s), at room temperature
- Preheat oven to 350°F; spray a nonstick baking sheet with nonstick cooking spray. In a small bowl, mix the bananas, pineapple, brown sugar and ginger until the fruit is coated and syrupy. Stir in the walnuts.
- Place the phyllo on a work surface and cover with a damp towel. Stack 2 sheets and spray with butter-flavored nonstick cooking spray. Stack 2 more sheets directly on top. Cut the phyllo into two 12 x 8 1/2 inch rectangles. Repeat with remaining 4 sheets of phyllo. Place fruit in the center and twist, forming packets that look like drawstring pouches; place on the baking sheet and spray tops with butter-flavored spray. Bake until golden brown, about 15 minutes.