Bananas Foster over Puff Pastry
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Bananas Foster over Puff Pastry

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 8
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 6 medium banana, peeled
  • 1/2 cup plus 1 tablespoon packed brown sugar
  • 1/4 cup rumor 1 tablespoon rum extract
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 cup sour cream

Heat the oven to 425°F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into a 9-inch circle.  Place the pastry circle onto a baking sheet.

Bake for 10 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool completely on a wire rack.

Cut the bananas in half lengthwise then crosswise into slices.

Heat 1/2 cup brown sugar, the rum, butter, lemon juice and cinnamon in a 10-inch skillet over medium heat to a boil. Cook and stir for 2 minutes or until the mixture is thickened.  Add the bananas and toss to coat.

Stir the sour cream and remaining brown sugar in a small bowl. Spoon the banana mixture onto the pastry. Top with the sour cream mixture.