Praline-Banana Swirls
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Praline-Banana Swirls

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 6

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.