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November 28, 2008, Newsletter Issue #254: Banana Sundae Wrap
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Tip of the Week
1 pkg. frozen puff pastry, thawed 1/4 cup miniature semisweet chocolate chips 2 ripe bananas, peeled and cut in half crosswise 1/2 cup caramel ice cream topping 1/4 cup chopped pecans sweetened whipped cream
Heat oven to 400 degrees. Cut each pastry sheet in half. Sprinkle 1 Tbsp. chocolate chips onto the center of each sheet. Place a banana half at the end of each sheet and roll up. Pinch ends to seal. Place seam side down on ungreased cookie sheet and bake about 15 minutes until pastry is golden brown and puffed.
Place each pastry on a serving plate and cut in half diagonally. Top with caramel topping, whipped cream, and pecans.
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