Bananas Foster Over Puff Pastry Food

BANANAS FOSTER OVER PUFF PASTRY

Steps:

• Heat the oven to 425°F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into a 9-inch circle. Place the pastry circle onto a baking sheet.
• Bake for 10 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool completely on a wire rack.
• Cut the bananas in half lengthwise then crosswise into slices.
• Heat 1/2 cup brown sugar, the rum, butter, lemon juice and cinnamon in a 10-inch skillet over medium heat to a boil. Cook and stir for 2 minutes or until the mixture is thickened. Add the bananas and toss to coat.
• Stir the sour cream and remaining brown sugar in a small bowl. Spoon the banana mixture onto the pastry. Top with the sour cream mixture.

BANANAS FOSTER OVER PUFF PASTRY

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F. 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. Cut bananas in half lengthwise and then crosswise into slices. 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. Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.

BANANAS FOSTER PASTRY

Steps:

• Preheat oven to 400 degrees.
• Spread defrosted pastry sheet on a baking sheet. Bake 10 minute or until golden. Remove from baking sheet and cool on wire rack.
• Slice bananas into 1/4" discs.
• Combine 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet over low heat. Bring mixture to a boil. Cook and stir until thickened, about 2 minute. Remove from heat, then add bananas and toss to coat.
• Mix sour cream and remaining brown sugar. Spoon banana mixture over cooled pastry. Top with sour cream mixture. Cut into wedges and serve.

PUFFED BANANAS AND CARAMEL

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.

BANANAS FOSTER OVER PUFF PASTRY

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
• 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.
• Cut bananas in half lengthwise and then crosswise into slices.
• 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.
• Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.

BANANAS FOSTER OVER PUFF PASTRY

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
• 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.
• Cut bananas in half lengthwise and then crosswise into slices.
• 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.
• Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.

BANANAS FOSTER

Steps:

• Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
• Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
• Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.