"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Banana Rum Puffs Recipe

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This recipe for Banana Rum Puffs, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For dough:
4 sticks cold unsalted butter
4 cups all-purpose flour
tsp salt
1 cup sour cream

For filling:
2 large firm-ripe bananas
12 oz cream cheese, softened
cup sugar
2 large egg yolks
2 tbsp rum
2 tsp fresh lemon juice
cup confectioners' sugar

Directions:
Directions:
For dough:
Cut butter into -inch slices. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball.

Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours.

For filling:
Mash enough of bananas to measure 1 cup and in a bowl stir together with cream cheese, sugar, egg yolks, rum, and lemon juice until smooth.

Roll out 1 dough square on a lightly floured surface. Roll into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed.) Chill for 30 minutes. Continue that process for rest of the pastries.

Bake pastries at 375, in batches, for 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to finish cooling completely, or serve warm, dusting each powdered sugar before serving.

Number Of Servings:
Number Of Servings:
Makes 60
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
These puffs are often referred to as a "beggars purse" and can be filled with many different things. My chef at Vaqueros often served them with a cheese, shrimp or oyster filling. Save what you don't use of this batch and freeze for another time. Just thaw and reheat for 7-10 minutes at 375 degrees.

 

 

 

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