Banana Purses


Golden, flaky puff pastry "purses" hold a sweet surprise of cinnamon-and-maple scented banana. You'll find that these whimsical dessert bundles are easy to put together.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 12
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4 68



  • 3 bananas, thinly sliced

  • 1/4 cup maple-flavored syrup

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 tbsp. sugar

  • 1 tsp. ground cinnamon

  • 2 tbsp. whole milk


  1. Heat the oven to 400°F.  Coarsely mash the bananas and syrup in a medium bowl with a fork.

  2. 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.

  3. 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.

  4. Stir the sugar and cinnamon in a small bowl. Brush the pastries with the milk and sprinkle with the sugar mixture.

  5. 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.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


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Submitted by:
Zoe R.
Date: 6/5/2006

5 star rating

"These have great flaky puff pastry!"

Submitted by:
Sarah C.
Date: 5/30/2007

5 star rating

"This was a very tasty and sweet alternative to the usual chocolate dessert, especially for someone like me, who can not have chocolate."

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