Christys Banana Cream Puff Dessert Food

CHRISTY'S BANANA CREAM PUFF DESSERT

Steps:

• 1. Preheat oven to 400. Lightly grease/flour 13x9 pan. Slice bananas and toss in lemon juice. Set aside.
• 2. In medium sauce pan, boil water/butter. Add flour mixing well. Add eggs, one at a time. I use a fork and whisp rapidly until smooth. Spread mixture into pan and bake for 30 minutes. Poke bottom with wooden spoon and let cool.
• 3. Using a hand mixer, cream 1/2 cup of milk with softened cream cheese. Add pudding/pie mix and the remaining 1 1/2 cups of milk and blend until well mixed and creamy. Fold in bananas.
• 4. Spreadh cool whip on top of pudding mixture. Drizzle caramel topping over top and sprinkle with nuts.
• 5. Refrigerate at least an hour before serving.
• 6. Variations: Chocolate syrup in lieu of caramel. Cashews or toasted pecans in lieu of honey roasted peanuts.

BANANA PURSES

Steps:

• Heat the oven to 400°F. Coarsely mash the bananas and syrup in a medium bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise. Roll each piece into a 15x5-inch rectangle. Cut each rectangle crosswise to make 3 (5-inch) squares. Repeat with the remaining pastry sheet, making 12 in all.
• Spoon the banana mixture into the center of the pastry squares. Fold the corners to the center over the filling and twist tightly to seal. Place the filled pastries onto a baking sheet.
• Stir the sugar and cinnamon in a small bowl. Brush the pastries with the milk and sprinkle with the sugar mixture.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

CREAM PUFF DESSERT

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

BANANA PASTRY WITH CHOCOLATE SAUCE RECIPE

Steps:

• Method:Put the dark chocolate, whipping cream and sugar in a small sauce pan. Don't need to bring it to boil. Just heat until the chocolate and sugar are melted. Stir consistently. Set aside. Preheat oven to 180C / 350F. Rest puff pastry at room temperature. Slice bananas. Cut the puff pastry into two halves lengthwise. Wrap the banana slices in the middle of each half of puff pastry. Use a fork to press and seal both ends. Brush whisked egg on the surface. Prick the surface with a sharp knife or fork. Bake in the preheated oven for 20 minutes, or until golden brown. Serve with chocolate sauce and favourite ice-cream.

GRAHAM CRACKER BANANA CREAM DESSERT

Steps:

• Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired., Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired.

CHOCOLATE BANANA BRAID RECIPE BY TASTY

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!

CREAM PUFF DESSERT

Steps:

• Bring water to a boil, add margarine, when melted, remove from heat.
• Add flour and stir to form a ball.
• With wooden spoon, add eggs, one at a time, and mix to shiny ball again, after each addition.
• Spread in 9x13 glass pan, grease with cooking spray first.
• Bake 30-35 minutes at 400 Degrees, this will puff up, and be out of shape, cool completely.
• With a mixer, add 3 1/2 cups cold milk to pudding, then add cream cheese, this may look lumpy, it's ok, don't beat it to death, but it will incorporate while setting.
• Spread into cooled crust, top with Cool Whip, as much as desired. Drizzle with chocolate syrup or chocolate shavings.
• Refrigerate

CREAM PUFF DESSERT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
• Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
• While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
• Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.

BANANA CREAM DESSERT

Steps:

• Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.
• In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.
• In another bowl, beat together cream cheese and sugar using a mixer on low speed.
• Using a rubber spatula, fold in the pudding until blended.
• Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts.
• Cover and chill at least two hours.

DELICIOUS BANANA PUFFS RECIPE

Steps:

• Mix the egg and milk together in a separate bowl.
• Lay a sheet of puff pastry out and cover with the mixed milk and egg.
• Slice the bananas and layer them on top of the puff pastry sheet.
• Lay your second sheet of puff pastry on top of the bananas and then cover again with the milk/egg mixture.
• Sprinkle with some brown or raw sugar for some extra sweetness.
• Bake at 180 degrees Celsius (356 F) for 12-15 minutes (or until golden brown).

EASY CREAM PUFF DESSERT

Steps:

• Preheat oven to 400 degrees F. Lightly coat a 13- x 9-inch baking pan with non-stick cooking spray.