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.
- Total Time:
- Servings: 6
Source: Everyday Food, March 2012
- 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
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.
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.