Banana Rum Puffs
From quaziefly 15 years ago
- 25 minutes to make
- Serves 10
This one was sent to me last night via email. I have yet to try it out. And I must try it out.
Ingredients
- For dough: shopping list
- 4 sticks (2 cups) cold unsalted butter shopping list
- 4 cups all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 1 cup sour cream shopping list
- For filling: shopping list
- 2 large firm-ripe bananas shopping list
- 12 ounces cream cheese, softened shopping list
- 1/2 cup granulated sugar shopping list
- 2 large egg yolks shopping list
- 2 Tablespoons rum shopping list
- 2 teaspoons fresh lemon juice shopping list
- 1/2 cup confectioners' sugar shopping list
How to make it
- 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 un-greased 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
The Rating
Reviewed by 8 people-
Love it nice post.....will give it a try.......
grizzlybear
in loved it
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Divine! :)
adzell
in Ann Arbor loved it
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great Puffs high5 post thanks
momo_55grandma
in Mountianview loved it
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