Banana Purses Recipes

BANANA PURSE IN PUFF PASTRY

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.

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.

CARAMELIZED BANANA PURSES WITH WHITE CHOCOLATE SAUCE

Steps:

• For Crumble:
• Preheat oven to 300°F. Stir sugar and butter in medium saucepan over low heat until butter melts. Remove from heat. Mix in flour, nuts and salt. Spread on baking sheet. Bake until dry and golden, about 30 minutes. Cool. Break into small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For Filling:
• Stir sugar, 6 tablespoons butter and lime juice in large nonstick skillet over low heat until sugar dissolves. Increase heat to high and stir until butter melts and mixture begins to brown around edges, about 5 minutes. Add bananas and liqueur; stir until bananas are coated with butter mixture, about 2 minutes. Transfer to large bowl and cool.
• Mix 1 cup hazelnut crumble into banana mixture. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap, then damp towel). Brush phyllo with melted butter. Fold phyllo in half crosswise, brush with butter, then fold in half again, forming square; brush with butter. Place generous 1/4 cup filling in center of phyllo square. Bring all edges of phyllo square up toward center and squeeze firmly at top, forming purse. Place on baking sheet. Repeat with remaining phyllo sheets, melted butter and filling, forming total of 10 purses. (Can be prepared 6 hours ahead. Chill.)
• Preheat oven to 350°F. Cover phyllo purses loosely with foil. Bake until purses begin to color, about 30 minutes. Remove foil and continue baking until phyllo is golden, about 15 minutes longer.
• Place 1 purse on each of 10 plates. Spoon 3 tablespoons warm White Chocolate Sauce around each. Sprinkle remaining hazelnut crumble over sauce.