Petite Bananas Foster Pastry Cups
Dress up your dessert table by serving these amazing treats featuring light and flaky puff pastry cups filled with a New Orleans-style filling of bananas that are sautéed with butter, brown sugar, cinnamon and rum. Topped with vanilla ice cream, you’ve never tasted anything so heavenly!
Ingredients
4 tablespoons butter3 medium banana, diced2 tablespoons packed brown sugar0.25 teaspoon ground cinnamon1 tablespoon dark rumor brandy (optional)1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions2 cups vanilla ice creamor sweetened whipped cream
Instructions
Heat the butter in a 10-inch skillet over medium-high heat. Add the bananas, brown sugar and cinnamon. Cook for 2 minutes or until the bananas are tender, stirring occasionally.Add the rum to the skillet, if desired. Cook for 2 minutes more, stirring occasionally.Spoon the banana mixture into the pastry cups. Top with the ice cream and sprinkle with additional cinnamon, if desired.
Petite Bananas Foster Pastry Cups
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Dress up your dessert table by serving these amazing treats featuring light and flaky puff pastry cups filled with a New Orleans-style filling of bananas that are sautéed with butter, brown sugar, cinnamon and rum. Topped with vanilla ice cream, you’ve never tasted anything so heavenly!
Ingredients
4 tablespoons butter3 medium banana, diced2 tablespoons packed brown sugar0.25 teaspoon ground cinnamon1 tablespoon dark rumor brandy (optional)1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions2 cups vanilla ice creamor sweetened whipped cream
Instructions
Heat the butter in a 10-inch skillet over medium-high heat. Add the bananas, brown sugar and cinnamon. Cook for 2 minutes or until the bananas are tender, stirring occasionally.Add the rum to the skillet, if desired. Cook for 2 minutes more, stirring occasionally.Spoon the banana mixture into the pastry cups. Top with the ice cream and sprinkle with additional cinnamon, if desired.
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