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1
Open package of phyllo and cover with damp cloth to keep the sheets from drying out.
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2
Preheat oven to 350 degrees.
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3
Arrange one sheet of phyllo on wax-paper- or parchment-lined cookie sheet.
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4
Brush with butter, using a small paint brush and sprinkle with 2 to 3 tablespoons of sugar.
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5
Repeat with two more sheets of phyllo and repeat buttering and sugaring.
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6
Using a 3-inch circle (cup, glass, cookie-cutter) and a knife, cut out 15 circles from the three layers.
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7
Remove the excess dough.
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8
Repeat steps 3 and 4 so that you have 24 three-layered circles in all.
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9
Discard the excess circles and dough.
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10
For the tops, cut four sheets of phyllo in half and butter lightly.
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11
Crunch up into a ball, but do not squeeze or press.
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12
Sprinkle with sugar and arrange on wax-paper or parchment-lined baking sheet.
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13
Bake the circles and the tops at 350 degrees for about 8 to 10 minutes.
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14
But watch the circles very carefully; the sugar can burn quickly.
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15
After 5 minutes check and turn if oven does not bake evenly.
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16
The sugar must melt and the dough turn brown.
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17
Allow to cool before removing from cookie sheet.
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18
These may be made a day ahead and let sit at room temperature.
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19
To assemble, combine banana filling with caramel sauce and stir to mix well.
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20
Place all the circles in a row and cover each one with a heaping tablespoon of the banana filling.
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21
Even out the filling slightly before stacking the circles, three for each dessert, covered with one of the tops.
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22
For each serving, on a large dessert plate spoon three tablespoons of warm caramel sauce.
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23
Arrange one of the baklava in the center and dust with confectioners' sugar.
