MACEY Stephens, of Stathfieldsafe in Victoria, sent in this great recipe for banana caramel pastry.
BANANA CARAMEL PASTRY
- 50g butter
- 1/3 cup firmly packed brown sugar
- 1/4 cup thickened cream
- 1/4 tspn ground cinnamon
- 3 medium firm bananas, sliced diagonally
- 1 sheet ready-rolled butter puff pastry, thawed
- Canola cooking oil spray
- Strawberries to serve
Preheat oven to very hot - 220C for fan-forced ovens and 240C for normal ovens. Grease a 23cm pie dish.
Stir butter, sugar, cream and cinnamon in a small saucepan over low heat until sugar dissolves; bring to the boil.
Reduce heat; simmer uncovered for two minutes. Slice bananas and place in pie dish. Pour caramel sauce over the bananas.
Place pastry sheet over bananas and fold corners of pastry in to form a circle.
Spray pastry lightly with canola oil.
Bake uncovered for about 15 minutes or until pastry is browned.
Carefully turn over the banana pastry onto a serving plate. Sprinkle with fresh berries and serve immediately with cream or ice cream.
