Title: Banana Cream Pastries
Categories: Dessert Pastry
Yield: 6 Servings

		Puff pastry, frozen sheet thawed according to pk directions
FILLING
1	c	Sugar
1	c	Juice, orange
1/3	c	Water
1/4	c	Cornstarch
1	tb	Cornstarch
1/4	ts	Salt
4	lg	Eggs; yolks only, slightly beaten
2	tb	Butter; melted
1/2	c	Sugar, powdered
3	md	Bananas; thin sliced
1	tb	Juice, orange concentrate frozen; thawed
2	c	Cream, whipped
GARNISH
		Orange slices
		Mint, fresh; sprigs of

To prepare filling, in a medium saucepan, bring sugar, orange juice, water, cornstarch, and salt to a boil over medium heat. Reduce heat to medium-low; cook, stirring constantly, until just thickened, 3 to 4 minutes.

Stir beaten egg yolks into juice mixture. Cook, stirring constantly, until thickened, 4 minutes. Stir in melted butter. Remove from heat. Place a piece of plastic wrap on surface of filling. Chill for 1 hour.

Preheat oven to 350 degrees F. Line a large baking sheet with waxed paper. Spray underside of a second large baking sheet with vegetable cooking spray.

On a floured surface, roll pastry into a 15" square. Cut into eighteen 4x3" rectangles. Place pastry on prepared baking sheet. Place second baking sheet, coated-side down, on top.

Bake pastries until golden, 15 to 20 minutes. Remove top sheet. Transfer baking sheet with pastries to a wire rack to cool.

Dust pastries with confectioners' sugar. Arrange bananas on top of 6 pastries. Brush with juice concentrate.

Remove plastic wrap. Fold whipped cream into filling. Using a pastry bag fitted with a small star tip, pipe filling over bananas.

Repeat with a second pastry layer, bananas, concentrate, and filling. Top with a third layer. Pipe rosettes on top. Garnish with orange slices and mint springs.

Baking Tips: Sandwiching pastries between baking sheets prevents them from puffing. Submitted By MARGARET YOUNG On 08-14-96

From: Serge Cyr Date: 09-17-96 (16:12) The Computer Workshop (40) Cooking

previous

next