m (moved ---Banana Napoleons---with Caramel Sauce & Puff Pastry--- to Banana Napoleons with Caramel Sauce & Puff Pastry) |
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| + | == Description == |
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| − | BANANA NAPOLEONS |
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| + | * Makes 8 servings of banana napoleons. |
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| + | == Ingredients == |
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| − | 1 sheet frozen puff pastry, thawed |
+ | * 1 sheet frozen [[puff pastry]], thawed |
| − | 6 bananas |
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| + | * 6 [[banana]]s |
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| − | + | * ⅔ cup caramel sauce, warmed |
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| + | == Directions == |
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| − | Heat oven to 400 degrees.* Unfold pastry. Cut in 12 equal rectangles. Place on ungreased baking sheet, prick tops all over with a fork. Bake 12 min. or until puffed and golden brown. Cool on sheet. Cut to split each rectangle into two layers. Put 1 layer on each of 8 dessert plates. Slice bananas into a bowl, toss with 1/2 cup caramel sauce. Spoon 1/2 of the mixture onto pastry on plates. Repeat layers. Add another pastry, cut side down. Brush with rest of sauce, top with remaining bananas. MAKES 8 SERVINGS OF BANANA NAPOLEONS.* |
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| + | # Heat oven to 400 °F. |
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| + | # Unfold pastry. |
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| + | # Cut in 12 equal rectangles. |
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| + | # Place on ungreased baking sheet, prick tops all over with a fork. |
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| + | # Bake 12 minutes or until puffed and golden brown. |
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| + | # Cool on sheet. |
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| + | # Cut to split each rectangle into two layers. |
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| + | # Put 1 layer on each of 8 dessert plates. |
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| + | # Slice bananas into a bowl, toss with ½ cup caramel sauce. |
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| + | # Spoon ½ of the mixture onto pastry on plates. |
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| + | # Repeat layers. |
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| + | # Add another pastry, cut side down. |
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| + | # Brush with rest of sauce, top with remaining bananas. |
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| + | [[Category:Cathy's Recipes]] |
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| − | |||
| + | [[Category:Dessert Recipes]] |
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| − | ==Contributed by :== |
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| + | [[Category:Puff pastry Recipes]] |
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| − | [[Category: |
+ | [[Category:Banana Recipes]] |
Revision as of 13:37, 24 June 2010
Description
Contributed by Catsrecipes Y-Group
- Makes 8 servings of banana napoleons.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 6 bananas
- ⅔ cup caramel sauce, warmed
Directions
- Heat oven to 400 °F.
- Unfold pastry.
- Cut in 12 equal rectangles.
- Place on ungreased baking sheet, prick tops all over with a fork.
- Bake 12 minutes or until puffed and golden brown.
- Cool on sheet.
- Cut to split each rectangle into two layers.
- Put 1 layer on each of 8 dessert plates.
- Slice bananas into a bowl, toss with ½ cup caramel sauce.
- Spoon ½ of the mixture onto pastry on plates.
- Repeat layers.
- Add another pastry, cut side down.
- Brush with rest of sauce, top with remaining bananas.