Popular Topics

Praline-Banana Swirls

0 0

These banana-pecan pastries are served warm from the oven with caramel sauce and vanilla ice cream...yes, they're as good as they sound!

serves 6 people

Ingredients

cost per recipe: $9.13

The price is determined by the national average.

  • 1/3

    cup sugar

  • 1/3

    cup finely chopped pecans

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 3

    medium banana, peeled and cut into very thin diagonal slices

  • 1/2

    cup caramel topping, warmed

  • 3

    cups vanilla ice cream

view nutrition info

How to Make It

Heat the oven to 400°F.  Line a baking sheet with parchment paper.  Stir the sugar and pecans in a small bowl.
Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Sprinkle half the sugar mixture over the pastry sheet.  Roll gently with a rolling pin.  Turn the pastry sheet over and sprinkle with the remaining sugar mixture.  Roll gently with a rolling pin.
Arrange the banana slices on the pastry sheet, overlapping the slices to fit, if needed.  Roll up the pastry like a jelly roll.  Cut the rolled pastry into 12 (1-inch) slices.  Place the pastry slices, cut-side down, onto the baking sheet.
Bake for 18 minutes or until the pastries are light golden brown.  Turn the pastries over.  Bake for 4 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on wire racks for 10 minutes.  Place 2 pastries on each of 6 plates.  Drizzle each with about 1 tablespoon caramel sauce.  Serve with the ice cream, if desired.
Step 1

Heat the oven to 400°F.  Line a baking sheet with parchment paper.  Stir the sugar and pecans in a small bowl.

Step 2

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Sprinkle half the sugar mixture over the pastry sheet.  Roll gently with a rolling pin.  Turn the pastry sheet over and sprinkle with the remaining sugar mixture.  Roll gently with a rolling pin.

Step 3

Arrange the banana slices on the pastry sheet, overlapping the slices to fit, if needed.  Roll up the pastry like a jelly roll.  Cut the rolled pastry into 12 (1-inch) slices.  Place the pastry slices, cut-side down, onto the baking sheet.

Step 4

Bake for 18 minutes or until the pastries are light golden brown.  Turn the pastries over.  Bake for 4 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on wire racks for 10 minutes.  Place 2 pastries on each of 6 plates.  Drizzle each with about 1 tablespoon caramel sauce.  Serve with the ice cream, if desired.

Recipe Tips

  • Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Buy Now

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed