Be the first to Pastry purses filled with bananas, cream cheese, and rum are baked and dusted with powdered sugar. This dessert may be made up to 2 weeks in advance and frozen.
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
- For dough:
- 4 sticks (2 cups) cold unsalted butter
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sour cream
- .
- For filling:
- 2 large firm-ripe bananas
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 Tablespoons rum
- 2 teaspoons fresh lemon juice
- 1/2 cup confectioners' sugar
Preparation:
Make dough: Cut butter into 1/4-inch slices. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball.
Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.
Make filling: Mash enough of bananas to measure 1 cup and in a bowl stir together with cream cheese, sugar, egg yolks, rum, and lemon juice until smooth.
On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner.
Preheat oven to 375 degrees F.
Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes. Cool puffs on a rack.
Dust puffs with confectioners' sugar before serving.
Yield: about 60 puffs
Recipe Source: Gourmet 1997 Recipe Annual (Conde Nast)
Reprinted with permission.
Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.
Make filling: Mash enough of bananas to measure 1 cup and in a bowl stir together with cream cheese, sugar, egg yolks, rum, and lemon juice until smooth.
On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner.
Preheat oven to 375 degrees F.
Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes. Cool puffs on a rack.
Dust puffs with confectioners' sugar before serving.
Yield: about 60 puffs
Recipe Source: Gourmet 1997 Recipe Annual (Conde Nast)
Reprinted with permission.
