[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 24 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat oven to 400. Have a cookie sheet ready. Filling: Melt butter in a medium skillet over medium heat. Add sugar, rum, water and cinnamon and stir until sugar dissolves and mixture is syrupy, about 2 minutes. Stir in banana slices and cook, stirring occasionally, until bananas are coated with syrup and start to lose their shape. Scrape into a small bowl, mash slightly with a fork and cool about 5 minutes. Stir in chocolate chips. Unfold pastry on a lightly floured surface. With a rolling pin, roll into a 12" square. With a pizza wheel or a knife, cut crosswise into six 2" wide strips, then lengthwise into eight 1 1/2" strips. Youll have 48 2" x 1 1/2" rectangles. Spread a teaspoon of filling down the center of half the rectangles, leaving a 1/4" border all around. Moisten border with water. Make a row of three 1/2" crosswise slits down the middle of the remaining rectangles. Place on the ones with the filling, lining up the edges with the bottom rectangles. Press tines of a fork around edges to seal in filling. Brush top of pastries lightly with egg. Using a spatula, transfer to an ungreased cookie sheet. Bake 15 minutes or until pastry is puffed and golden brown. Serve warm or at room temperature. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
