Bananas Foster Ice-Cream Pastry

• Produce

  • 4 None bananas, cut into 1/3-inch-thick slices

• Baking & Spices

  • 1/2 cup Brown sugar, firmly packed
  • 1/2 tsp Cinnamon, ground
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 1/4 cup Butter

• Frozen

  • 1 Vanilla ice cream

• Tools & Equipment

  • 1 Parchment paper

• Other

  • 1/2 None (17.3-oz. package frozen puff pastry sheets, thawed*

Found on myrecipes.com

Description

Directions

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4- to 5-inch) circles using a cutter. Place on a parchment paper-lined baking sheet. Bake at 400° for 10 to 15 minutes or until golden brown and puffed. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute. Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately. *Frozen puff pastry shells may be substituted for frozen puff pastry sheets.