Caramel Banana Pie with Frozen Puff Pastry Sheets
I created this recipe with leftovers before a friend came to visit me at home.
It's all about wrapping and baking, so there's no special tip.
I used handmade liquid raw caramel, but you can use cubed ones. For 8 pieces. Recipe by uuurarannn
Caramel Banana Pie with Frozen Puff Pastry Sheets
I created this recipe with leftovers before a friend came to visit me at home.
It's all about wrapping and baking, so there's no special tip.
I used handmade liquid raw caramel, but you can use cubed ones. For 8 pieces. Recipe by uuurarannn
Cooking Instructions
- 1
These are all the ingredients you need. Use leftover bananas that have blackened up a bit. You can use your own handmade raw caramel or store-bought; either is ok!
- 2
Bring the frozen puff pastry sheets to room temperature. Cut the banana and raw caramel into suitable sizes.
- 3
Cut 1 sheet into 4 and roll up with a rolling pin to make a double size. Then make some cuts in one side.
- 4
Put the raw caramel and banana on the side with no cuts in it.
- 5
Cover with the pastry piece you cuts slits into and crimp the edges tightly with a fork.
- 6
When you finish putting them all together, bake for 15-20 minutes at 200°C. (Brush with a beaten egg to make a shiny surface.)
- 7
I ate the rest of the leftover banana and raw caramel by baking in the same oven.
- 8
It's done!! The caramel is flowing out but it will be set after cooling.
- 9
This is also done! Both are piping hot, so please be careful not to burn your mouth!
- 10
The combination of sweet caramel banana and the crispiness of the pie is perfect.
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