SAN DIEGO (CBS 8) - This past weekend I took dinner over to my in-laws and I wanted to make a dessert that would be easy and delicious.This is one of those go-to dessert recipes that works with almost anything you might have on hand.
I always keep puff pastry in the freezer for last-minute dessert Ideas, and most of the time I have seasonal fresh fruit on hand. The puff pastry is wonderful for any number of quick desserts -- tarts, Danish, pies -- the possibilities are endless.
In this week's recipe I used ripe bananas to make banana turnovers, which was an idea I batted around with my father-in-law. The banana filling is similar to bananas Foster, but not nearly as sweet and a little thicker with just a hint of cinnamon. These turnovers were definitely a hit! While I used bananas I think just about any ripe fruit would work in the filling. Enjoy!
2 to 3 ripe bananas
2 to 3 tbsp. lemon juice
4 tbsp. unsalted butter, divided
1 tbsp. apple or pumpkin pie spice seasoning
4 to 5 tbsp. dark amber agave syrup or dark brown sugar
1/3 cup Meyer's Jamaican rum or Captain Morgan's
2 sheets frozen thawed puff pastry sheets
4 tbsp. heavy cream
Pastry brush, parchment paper, baking sheet and a fork
Preheat oven to 375.
Peel bananas and cut into half-inch chunks. Place in a mixing bowl and sprinkle with the lemon juice and toss gently to coat. Place two tablespoons of butter in a skillet and heat to medium high. Once butter has melted add bananas, apple pie seasoning and sauté until just soft and fragrant. Remove to a bowl and set aside.
Reduce heat to low and add remaining butter. Once butter has melted add agave syrup (or brown sugar) and Meyers rum. Stir and increase heat to medium high, let the mixture reduce until it is a very thick syrup (this will take about five to seven minutes.)
Once it has reduced sufficiently, add the bananas and stir to incorporate, making sure not to mash the bananas as you want to keep as many pieces whole as possible. Remove from heat, place in a bowl and let cool completely before assembling turnovers.
Dust cutting board with a light coat of flour, unfold pastry sheets one at a time onto cutting board and using a pizza wheel, cut each sheet into four squares. Place two tablespoons of the cooled banana filling in the middle of each square, brush the edges lightly with cream or milk then fold pastry from corner to corner to form a triangle. Press gently and use a fork to crimp and seal the edges. Repeat with the remaining ingredients. Place each turnover on parchment lined baking sheet spaced about 1/2 to 1 inch apart.
Brush tops of turnovers with remaining cream and place in a 375 degree preheated oven. Bake for 30 minutes or until golden brown. Let cool completely before toping with glaze.
2 cups powdered sugar
2 tsp. Meyer's rum or rum extract
2 tbsp. cream
2 tbsp. melted butter
2 tbsp. light corn syrup
Place everything in a mixing bowl and stir with a whisk to combine.
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