Flaky puff pastry stuffed with a sweet and buttery banana filling. The hint of rum and vanilla remind you of why Bananas Foster was such a hit at those fancy steak house restaurants. These delightful turnovers bring back memories of my 1970's high school prom night and the waiter's rum splashing aim that hit the front of my Gunne Sax gown instead of the hot skillet of Bananas Foster. Ah, memories! —Annie Gustely
Preheat oven to 400º . Line a baking sheet with a sheet of parchment baking paper.
Cut each sheet of thawed puff pastry into four square and set aside. A total of 8 squares.
In a medium-sized skillet, melt butter over medium high heat. Add the pecans and gently cook for about 1 minutes. Add brown sugar, salt and cinnamon. Stir until sugar has dissolved.
Turn heat down to medium and add rum, vanilla, and bananas to the pan. Continue to stir and cook bananas for 3 minutes or until bananas are soft.
Take Bananas Foster mixture off of heat and allow to cool for 15 minutes.
Put 1 -2 tablespoons of the Bananas Foster mixture in the center of one of the puff pastry squares. Fold pastry in half to form a triangle. Use a fork around the edges to crimp and seal. Brush the top of pastry with egg wash and place turnover onto prepared baking sheet. Repeat with remaining squares. Bake 20- 25 minutes or until lightly brown. Allow to cool before toping with brown sugar glaze.
There will be enough filling remaining to serve as a warm topping for a scoop of ice cream to serve along with the turnover.
Brown Sugar Glaze
In a small saucepan over medium high heat, combine butter and sugar.
Stir until sugar has dissolved
Add cream, vanilla and salt. Heat until mixture begins to boil and thicken. Stir continuously. Set aside and allow to cool.
With a tablespoon, drizzle glaze over each turnover.
Serve Bananas Foster Turnovers as is or with a scoop of ice cream and a heaping spoonful of warm filling.