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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

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


  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.


In the video, Sarah uses fresh, seasonal strawberries to make this recipe. You can use any fruit you have on hand. The results will be equally delectable.

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