Mar 12, 2012

Bananas Foster Cookies

I sure wish I'd taken the time to get a really good pic of these yummy treats. This pic definitely does NOT do them justice. We were running out the door to go to our church's talent show and I didn't have good lighting or time to really show these babies off.

I'm not a huge banana fan, but I am a lover of sweet carbs (hello, have we met?). This is the perfect blend of sweetness and texture to make these cute treats melt in your mouth. So good!


1 sheet puff pastry - thawed (half package - can be found in the freezer section of grocery store)
1 egg, beaten
1 Tablespoon milk
3 medium bananas, peeled
1/2 cup plus 1 Tablespoon brown sugar - divided
2 Tablespoons butter
1 Tablespoon lemon juice
1/2 teaspoon cinnamon
1 Tablespoon vanilla extract
1/2 cup sour cream


Preheat oven to 375 degrees. Spray 18 muffin cups with cooking spray.

Make egg wash by mixing beaten egg with milk.

Unfold thawed pastry onto lightly floured surface. Roll out into an 18x9 inch rectangle. Brush with egg wash. Use a pizza slicer to cut pastry into 18 (3 inch) squares. Press the pastry into prepared muffin cups. Press center with finger.

Bake 10 minutes. Press center with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Let cool.

While pastries are cooking, heat 1/2 cup brown sugar, butter, lemon juice, and cinnamon in a pot over medium high heat, stirring constantly. Bring to a boil and cook 2 minutes, stirring constantly. Remove from heat and stir in vanilla.

Combine remaining tablespoon of brown sugar with sour cream.

Remove pastries from muffin cups to serving dish and fill with 2-3 slices of bananas. Drizzle brown sugar sauce over the tops and add a spoonful of sour cream mixture. Serve immediately.

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