Banana Purse In Puff Pastry Recipes

Steps:

• Position rack in center of oven and preheat to 400 degrees.
• Line a heavy large cookie sheet with foil. Spray foil with nonstick spray. In a medium bowl combine bananas and syrup. Mash bananas slightly with a fork. On a clean surface, lay flat 1 sheet of puff pastry. Cut pastry in 1/2 lengthwise. Using a rolling pin, roll out each pastry sheet into a 15 by 5-inch rectangle. Cut each rectangle crosswise into thirds, forming 6 squares total. Evenly distribute 1/2 of the banana mixture onto center of each square. Fold corners of pastry into center and pinch ends together, twisting to seal. Repeat with remaining sheet of puff pastry and banana mixture. Arrange pastries on prepared cookie sheet. In a small bowl, combine sugar and cinnamon. Brush pastries with milk. Sprinkle cinnamon-sugar over pastries. Bake for 15 minutes or until golden. Serve warm.

Steps:

• Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.
• Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.
• Preheat oven to 400°F (220°C)
• Cut out a triangle of the top right corner of the pastry. Repeat on the other side.
• Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.
• Fold over the top piece of dough to partially cover the top row of bananas.
• Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.
• Trim the excess dough on the sides, and fold over the bottom flap.
• Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.
• Allow to rest for 10 minutes before slicing.
• Enjoy!

Steps:

• Preheat oven to 400°F with oven rack in center position.
• Combine bananas with syrup, mashing the bananas slightly.
• Lay flat 1 sheet of puff pastry and cut in 1/2 lengthwise.
• With rolling pin, roll out each 1/2 sheet into 15x5-inch rectangle.
• Cut each rectangle crosswise into thirds, forming 6 squares total.
• Distribute banana mixture onto center of each square, topping with banana slices, as desired.
• Fold corners of pastry into the center and pinch ends together, twisting to seal.
• Repeat with remaining sheet of puff pastry and remaining banana mixture.
• Arrange pastries on cookie sheet.
• Brush pastries with milk and sprinkle with sugar and cinnamon.
• Bake for 15 minutes or until golden.
• Serve warm.

Steps:

• TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg.
• Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
• TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

Steps:

• Preheat oven to 200°C.
• Lay out pastry trimmings if using or cut strips from the 1/2 sheet.
• Place the banana down on top of pastry.
• Dust with icing sugar, then wrap the pastry around the length of the banana.
• Bake in pre-heated for 10 to 15 minutes.
• Caramel Sauce - in a saucepan, melt the butter and add the sugar and continue to stir until caramel consistency is achieved.