Banana, Chocolate and Rum Pastry Puffs

by Kathleen Morrison

SERVINGS

24 servings scale / convert

INGREDIENTS

1 sheet frozen puff pastry shell, thawed
1 egg, beaten

Filling
1-1/2 tsp. butter
1-1/2 tbsp. sugar
1-1/2 tsp. dark rum or 1/2 tsp. rum flavored extract)
1-1/2 tsp. water
1 md. banana, sliced
1 tbsp. semisweet chocolate chips
1/8 tsp. ground cinnamon

INSTRUCTIONS

Heat oven to 400°F. Have a cookie sheet ready.

Filling:
Melt butter in a medium skillet over medium heat. Add sugar, rum, water and cinnamon and stir until sugar dissolves and mixture is syrupy, about 2 minutes. Stir in banana slices and cook, stirring occasionally, until bananas are coated with syrup and start to lose their shape. Scrape into a small bowl, mash slightly with a fork and cool about5 minutes. Stir in chocolate chips. Unfold pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. With a pizza wheel or a knife, cut crosswise into six 2-inch wide strips, then lengthwise into eight 1-1/2 strips. You'll have 48 2x1-1/2-inch rectangles. Spread a teaspoon of filling down the center of half the rectangles, leaving a 1/4-inch border all around. Moisten border with water. Make a row of three 1/2-inch crosswise slits down the middle of the remaining rectangles. Place on the ones with the filling, lining up the edges with the bottom rectangles. Press tines of a fork around edges to seal in filling. Brush top of pastries lightly with egg. Using a spatula, transfer to an ungreased cookie sheet. Bake 15 minutes or until pastry is puffed and golden brown. Serve warm or at room temperature.

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TAGS

desserts, pastries, pastrypuffs add tags