Ingredients
- 4 tablespoons unsalted butter, softened
- 8 tablespoons light brown sugar
- 4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices
- 4 6" rounds puff pastry cut from one package of puff pastry, thawed
- Special equipment: Four 5"-diameter, 1"-high crème brûlée dishes
Preparation
Preheat oven to 400°F. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 tablespoon butter. Sprinkle each evenly with 2 tablespoons sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20-25 minutes. Invert onto plates.
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