Tuesday, February 14, 2012

Easy Banana Puffs

My husband does not eat fresh bananas, but he loves (craves might be a better description) baked banana pie and unless he is on the north shore of Oahu or charming me into baking him one, you won’t find a double crusted banana pie anywhere (which is a shame, because they are quite tasty).

I occasionally bake him one, but not too often, because he could easily eat the whole pie himself.   So when I saw this recipe for cinnamon banana wraps I had to give it a try.

My husband did a little magic and made two of  them disappear pretty quick, then renamed them banana puffs (which they truly are). The best part is that I may have found a fix to my husbands banana pie craving, and as a bonus, 8 little banana pastries are much less than a whole pie.
Unfold the puff pastry and lightly flour then gently roll out into a square. 
Evenly spread 1 Tbsp. soft butter over the puff pastry.
Sprinkle brown sugar mixture evenly over puff pastry.
Slice into 8 triangles with a pizza wheel or knife.
Layer 4 slices of banana on each triangle.
Fold tip over banana slices.
Then bring in the sides.
To form a pouch.
Bake in a preheated 400 degree oven for 15 minutes or until they puff and are golden. 

BANANA PUFFS (adapted from a box of kitchen blog)
1              sheet    puff pastry
1              Tbsp.     oil or soft butter
2              Tbs.        brown sugar
1              tsp.        cinnamon
Pinch                     kosher salt
1 1/2      med       bananas, cut into ¼ inch slices   

Defrost puff pastry for a half hour on the counter or overnight in the fridge.
Mix brown sugar, cinnamon and kosher salt in a small bowl and set aside.
Unfold puff pastry and lightly flour; roll gently to make an even square.
Brush puff pastry with oil or soft butter and evenly sprinkle brown sugar mixture.
Cut pastry into 4 squares, then ,cut each square into 2 triangles to get a total of 8 triangles.
Place 4 slices of banana on each triangle; fold top point of triangle over bananas; then fold in the sides to form a pouch.
Place on a cookie sheet and bake in a 400 degree oven for 15 minutes or until golden brown; let cool for 10 minutes before serving.

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