Bananas Foster over Puff Pastry

Even better than the classic version, this Bananas Foster is served over a round of flaky pastry and decorated with a spoon of cinnamon-spiked sour cream.

Prep Time: 40 Min
Cook Time: 10 Min
Ready In: 50 Min

Yields 6 servings


Ingredients:

1 sheet Pepperidge Farm® Puff Pastry
6 medium bananas, peeled
1/2 cup packed brown sugar
1/4 cup rum
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup sour cream
1 tablespoon packed brown sugar


Directions:

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.

2. Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.

3. Cut bananas in half lengthwise and then crosswise into slices.

4. Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat.

5. Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.


Substitution: 1 tablespoon of rum extract can be used in place of 1/4 cup rum.

Chocolate Walnut Strudel

A dense chocolate and walnut filling rolled up with Puff Pastry - so simple, yet sure to satisfy any chocoholic. Serve with a puff of whipped cream.

Prep Time: 55 Min
Cook Time: 35 Min
Ready In: 1 Hr 30 Min

Yields 8 servings


Ingredients:

1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
4 (1 ounce) squares semi-sweet chocolate
2 tablespoons milk
1 tablespoon butter or margarine
1/2 cup chopped walnuts
Confectioners' sugar


Directions:

1. Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 375 degrees F. Mix egg and water.

2. Place chocolate, milk and butter in large microwave-safe bowl. Microwave on HIGH for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until smooth.

3. Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture on pastry to within 1 1/2 inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.

4. Bake 35 minutes or until golden. Cool on baking sheet on wire rack at least 30 minutes. Sprinkle with confectioners' sugar. Slice and serve warm.


Tip: To decorate strudel, thaw and roll out remaining pastry sheet to 12-inch square. Cut into desired shapes using cookie cutter. Press shapes onto top of strudel and brush with egg mixture. Bake as directed.

Apple Turnovers

Delicious, yet so easy to make. Anyone can do these classic apple turnovers!


Ingredients:

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed

1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract


Directions:

1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

3. Preheat the oven to 400 degrees F (200 degrees C).

4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

6. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.


Note:

If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.