"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Banana Purses Recipe

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This recipe for Banana Purses, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jasper


3 bananas, thinly sliced
1/4 cup maple-flavored syrup
1 package (17.3 ounces) Pepperidge FarmŽ Puff Pastry Sheets, thawed
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons whole milk

Heat the oven to 400°F.
Coarsely mash the bananas and syrup in a medium bowl with a fork.

Unfold 1 pastry sheet on a lightly floured surface.
Cut the pastry sheet in half lengthwise.
Roll each piece into a 15x5-inch rectangle.
Cut each rectangle crosswise to make 3 (5-inch) squares.
Repeat with the remaining pastry sheet, making 12 in all.

Spoon the banana mixture into the center of the pastry squares.
Fold the corners to the center over the filling and twist tightly to seal.
Place the filled pastries onto a baking sheet.

Stir the sugar and cinnamon in a small bowl.
Brush the pastries with the milk and sprinkle with the sugar mixture.

Bake for 15 minutes or until the pastries are golden brown.
Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.




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