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.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.