Ingredients

How to make it

  • Place puff pastry rectangles onto a parchment lined baking sheet.
  • Brush with egg wash made of one egg and 1 teaspoon water beaten together.
  • Bake rectangles at 400 until golden brown then cool completely.
  • When rectangles are cool split in half and spread two the rectangles with peanut butter.
  • Slice 1/2 of the banana in 8 pieces and place slices on top of both puff pastry rectangles.
  • Spread with the peanut butter then place third puff pastry rectangle browned side up on top.
  • In small sauté pan melt butter and briefly brown pecans.
  • Add brown sugar and remaining banana sliced into coins and stir briefly to warm bananas.
  • Carefully add rum and flambé then pour sauce over napoleon.
  • Garnish with powdered sugar and mint sprigs.

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