Dessert made of Christmas leftovers
Ingredients
- 2 phyllo dough sheets
- brown sugar (preferably)
- icing sugar (preferably)
- cinnamon (preferably)
- sunflower oil
- 4 kourabiedes
- 4 melomakarona
- a few pieces of white and black baking chocolate (roughly 50-60 grams)
- 3 tablespoons of condensed milk (caramelized)
- 1 banana (cut in pieces)
Instructions
- Lay a phyllo sheet on your working bench.
- Using a pastry brush, grease the sheet with a little of sunflower oil and then sprinkle brown sugar and cinnamon on it.
- Add the second phyllo sheet on top of it and do the exact same thing.
- Break the kourabiedes and the melomakarona in the center of the phyllo sheets, leaving around a 4-5 cm. space.
- Pour the baking chocolates and the condensed milk over the melomakarona and the kourabiedes, asymmetrically.
- Cut the banana in pieces and place them over the rest of the ingredients, in different spots.
- Close the right and left corners of the phyllo sheets towards the center of the dessert.
- Wrap the phyllo sheets into a roll and then baste their edges with water, so the roll won’t open.
- Grease the dessert with sunflower oil and sprinkle icing sugar and cinnamon on it.
- Bake in preheated oven, at 180℃, set on fan, at the lowest rack of the oven, for 25 minutes sharp.
dessert, melomakarona, kourabiedes