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1
Preheat oven to 300F.
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2
Stir sugar and butter in medium saucepan over low heat until butter melts.
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3
Remove from heat.
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4
Mix in flour, nuts and salt.
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5
Spread on baking sheet.
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6
Bake until dry and golden, about 30 minutes.
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7
Cool.
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8
Break into small pieces.
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9
(Can be made 1 day ahead.
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10
Store airtight at room temperature.)
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11
Stir sugar, 6 tablespoons butter and lime juice in large nonstick skillet over low heat until sugar dissolves.
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12
Increase heat to high and stir until butter melts and mixture begins to brown around edges, about 5 minutes.
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13
Add bananas and liqueur; stir until bananas are coated with butter mixture, about 2 minutes.
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14
Transfer to large bowl and cool.
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15
Mix 1 cup hazelnut crumble into banana mixture.
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16
Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap, then damp towel).
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17
Brush phyllo with melted butter.
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18
Fold phyllo in half crosswise, brush with butter, then fold in half again, forming square; brush with butter.
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19
Place generous 1/4 cup filling in center of phyllo square.
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20
Bring all edges of phyllo square up toward center and squeeze firmly at top, forming purse.
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21
Place on baking sheet.
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22
Repeat with remaining phyllo sheets, melted butter and filling, forming total of 10 purses.
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23
(Can be prepared 6 hours ahead.
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24
Chill.)
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25
Preheat oven to 350F.
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26
Cover phyllo purses loosely with foil.
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27
Bake until purses begin to color, about 30 minutes.
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28
Remove foil and continue baking until phyllo is golden, about 15 minutes longer.
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29
Place 1 purse on each of 10 plates.
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30
Spoon 3 tablespoons warm White Chocolate Sauce around each.
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31
Sprinkle remaining hazelnut crumble over sauce.
