How to make it

  • ============
  • Combine flour and salt on work surface and scatter butter over flour.
  • Toss together until butter cubes are totally coated with flour.
  • Shape mixture into a mound and for a well in the centre.
  • Pour water into the well.
  • With your fingertips, as though you were tossing salad, work the water into the flour based mixture until a rough dough start forming.
  • It will look like torn and knotted rags.
  • Gently press the dough together so that all the dry flour is absorbed.
  • Form the dough into a rectangle.
  • Wrap in plastic and refrigerate for an jour.
  • On a lightly floured surface, roll out hte doug int a 7-by 16 i-inch rectangle about 1/2 inch thick.
  • With a short side of the rectangle facing you, fold down the top two-thirds toward you and the fold the bottom third over the top.
  • This is a single turn.
  • Give the dough a quarter turn so that the open seam is on your right and the closed seam is on your left.
  • If necessary, lightly flour the work surface so the dough doesn't stick.
  • Repeat the rolling and folding process, this is another single turn.
  • Wrap and refrigerate 1 hour.
  • Give the dough 2 more single turns, rolling and folding each time and making sure to give it a quater turn between the 2 turns so the open seam is on your right.
  • Wrap an refrigerate for 1 hour before rolling out.
  • Line 2 baking sheets with parchment paper.
  • On a lightly floured surface, rol out into a 16 by 9-inch rectangle about 1/16 inch thick.
  • With the tines of a fork, make holes about 1/8 inch apart all over.
  • Using a sharp knife, cut the pastry into twelve 4-by 3-inch rectangles.
  • Place pastry on prepared baking sheets, spacing 1-inch apart.
  • Place in freezer 30 minutes.
  • Bake until golden brown at 375 deg F (190 deg C) for 10-15 minutes.
  • Let cool to room temperature.
  • ===============
  • In a heavy saucepan, melt butter over medium-low heat.
  • Stir in brown and granulated sugars.
  • Cook, stirring frequently until sugars are melted.
  • This will take about 5 minutes.
  • Stir in the cream and vanilla.
  • Continue to cook until the sauce has thickened slightly.
  • This will take about 5 minutes.
  • Remove and stir in walnuts.
  • ================
  • Put the cream, vanilla an sugar in a bowl.
  • Whip on medium speed until soft peaks begin to form.
  • The cram should hld it's shape but still be very smooth.
  • Cover.
  • Refrigerate until serving.
  • ===========
  • In a bowl, gently stir together banana, lemon juice and rum.
  • Place 1 pastry rectangle on each of 6 plates.
  • Spoon some of the banabas on top of the pastry, then some chantilly cream.
  • Drizzle the caramel sauce over.
  • Place a second pastry rectangle on top.
  • Serve immediately.

Reviews & Comments 9

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    " It was excellent "
    ahmed1 ate it and said...
    OMG!! Every part of the dessert needs a post by itself. One of your best postings ever.Saved!!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks and sound just wonderful!
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    " It was excellent "
    auntybea ate it and said...
    How wonderful!
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  • leonora5 9 years ago
    Very interesting to see how puff pastry is made. Yummy recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Oh decadent and delicious-looking! Thanks so much, Liezel...I love it! ~Vickie
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    " It was excellent "
    mumtazcatering ate it and said...
    Thanks Liezel for sharing an amazing dessert ,,,,,:}
    can't wait to try it,,,,,,,my family will really be drooling over this one!!!!
    have a blessed evening !
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    " It was excellent "
    pat2me ate it and said...
    This does look amazing! I can just see John's face when I put this in front of him!!!! Thanks!
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    " It was excellent "
    zanna ate it and said...
    OOOOOH!Sounds so good.Thanks for sharing.I never made my own puff pastry.Should be fun.:)Have a great morning.
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  • liezel 9 years ago

    You can use store bought puff pastry, just thought I would share the recipe of how it's made. The pastry can be made 3 days in advance and then be refrigerated. The dough may be frozen for up to 2 weeks.
    The caramel sauce can be made 3 days in advance without the wallnuts. Reheat slightly and then add the wallnuts just before serving.
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