Ingredients & Directions
- 0.333 cup sugar
- 0.333 cup finely chopped pecans
- 2 tablespoons all-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 3 medium banana, peeled and cut into very thin diagonal slices
- 1/2 cup caramel topping, warmed
- 3 cups vanilla ice cream
Heat the oven to 400°F. Line a baking sheet with parchment paper. Stir the sugar and pecans in a small bowl.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Sprinkle half the sugar mixture over the pastry sheet. Roll gently with a rolling pin. Turn the pastry sheet over and sprinkle with the remaining sugar mixture. Roll gently with a rolling pin.
Arrange the banana slices on the pastry sheet, overlapping the slices to fit, if needed. Roll up the pastry like a jelly roll. Cut the rolled pastry into 12 (1-inch) slices. Place the pastry slices, cut-side down, onto the baking sheet.
Bake for 18 minutes or until the pastries are light golden brown. Turn the pastries over. Bake for 4 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on wire racks for 10 minutes. Place 2 pastries on each of 6 plates. Drizzle each with about 1 tablespoon caramel sauce. Serve with the ice cream, if desired.