-PASTRY-
250 g Puff pastry; (9oz)
Little flour for rolling
1 Egg yolk
BANANA FILLING
4 Ripe bananas
1/2 sm Lemon; Juice of
2 tb Whipping cream
1 tb Rum
1 ts Ground cinnamon
FOR THE SAUCE
50 g Butter; (2oz)
115 g Soft light brown sugar;
-(4oz)
115 g Golden syrup; (4oz)
150 ml Whipping cream; (1/2 pint)
1 tb Chopped hazelnuts
Preheat the oven to 180?C/350?F/gas mark 4/fan oven 160?C.
Roll out the pastry to a rectangle about 30cm x 10cm x 5-8mm (12 inch
x 4 inch x 1/4 inch thick) Cut into 4 equal rectangular pieces.
Place the rectangles on a baking tray and brush them with beaten egg
yolk. Use a cocktail stick or small knife to mark the top with a
criss cross pattern. Bake for 10 to 15 minutes or until well risen
and golden brown. Remove the pastry from the oven but leave it on the
baking tray and don’t switch off the oven.
Quickly make the banana filling: Mash 2 of the bananas with the lemon
juice, cream, rum and cinnamon. No need to put in any sugar as the
sauce provides enough sweetening.
Slice the cooked pastry rectangles in half horizontally. Place a
spoonful of the mashed banana mix in the bottom half of each
rectangle.
Slice the remaining banana thinly and arrange them neatly on top of
the banana filling. Replace the lids and put the pastries back in the
oven for 4 to 5 minutes to warm through.
Meanwhile, make the sauce: Put the butter, sugar and syrup in a small
pan. Bring it to the boil and simmer for about 3 minutes until the
sauce has turned a golden brown. Remove it from the heat and stir in
the cream and hazelnuts.
Serve the pastries on warmed plates with some of the hazelnut fudge
sauce spooned over. It’s awesome on its own, or even more wicked
served with ice cream or fresh pouring cream.
Yields
4 servings