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

Recipe

Ingredients

  • 3 banana, thinly sliced
  • 1/4 cup maple-flavored syrup
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons whole milk

Directions

  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.

Stuffed Recipe

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.

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

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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