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Strawberry or Banana Sundae Puffs

Smart Staple: Keep a box of puff pastry, which is the base for the sundae puffs, stashed in the freezer and you'll always be ready to make a decadent dessert. You can use any kind of fruit that's in season.

  • Prep:
  • Total Time:
  • Servings: 6
Strawberry or Banana Sundae Puffs

Source: Everyday Food, March 2012

Ingredients

  • 1 sheet frozen puff pastry, thawed and cut into six 3 1/2-inch rounds
  • 1/4 cup light corn syrup
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 2/3 cup sugar
  • 1/2 cup cocoa powder
  • Coarse salt
  • 4 firm-ripe bananas, thinly sliced
  • 1 pint vanilla ice cream
  • 1/4 cup chopped toasted walnuts

Directions

  1. Preheat oven to 375 degrees. Place puff pastry rounds, 2 inches apart, on a parchment-lined baking sheet and bake until golden and puffed, 15 to 20 minutes. Transfer to a wire rack and let cool.

  2. Meanwhile, in a medium pot, combine corn syrup, cream, butter, sugar, cocoa powder, and pinch of salt; bring to a boil, whisking, over medium-high. Remove fudge sauce from heat and let cool slightly. (To store, refrigerate in an airtight container, up to 2 months.) Top each pastry with bananas, ice cream, sauce, and walnuts.

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