Banana Napoleon with Rum Cream |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
6 pieces store bought puff pastry, each 3 by 4-inches |
1 cup heavy (whipping) cream |
2 tablespoons sugar |
1/2 teaspoon vanilla extract |
1 to 2 tablespoons dark rum |
4 to 5 medium bananas |
1 tablespoon lime juice |
1 tablespoon orange juice |
1 cup store bought caramel sauce |
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
3. Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
4. Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
5. Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.
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