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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is from the 1997 Joy of Cooking. Wish I had my 1970 version!!!!! Ingredients:
1 lb puff pastry (puff pastry) |
1 egg, beaten |
1/2 cup heavy cream |
2 tablespoons sugar |
2 teaspoons rum |
1/4 teaspoon vanilla |
2 bananas, ripe, cut into 1/8 - 1/4 inch dice |
2 tablespoons brown sugar |
1 tablespoon rum (or more) |
1 tablespoon lime juice |
Directions:
1. Pastry Shells:.
2. Keep dough refrigerated until ready to use.
3. Preheat oven to 400°F.
4. Roll 1/2 lb into 9x13 rectangle about 1/8th inch thick. Place on a silpat covered baking sheet. Cover and place in fridge. Do the same with the other half. Keep airtight until ready to use. Can be frozen if made ahead.
5. Cut 6 - 4 inch rounds from each rectangle. Cut 2 or 2 1/2 inch rounds fro the center of 6. Use the center for something else.
6. Place 6 whole on a baking sheet and lightly brush with egg and place the rings on top. Brush again with egg.
7. Prick only the center of each. If oven. is not ready, refrigerate.
8. Put in lower third of oven and bake util the shells begin to brown, about 10 minutes.
9. To allow more filling space, deflate bottoms by again pricking only the center with a fork. Reduce to 350F and bake until golden, 15-10 minutes.
10. Remove and cool.
11. Topping:.
12. Whip to soft peak cream, sugar, rum and vanilla.
13. Filling:.
14. Stir gently together bananas, brown sugar, rum and lime juice.
15. Assemble:.
16. Divide banana mixture between the pastry shells.
17. Spoon on some of the whipped cream on top and off to one side.
18. Alternatively fold whipped cream and banana mixture together and fill pastries.
19. Serve immediately!
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