When I saw this recipe in a Sandra Lee magazine I immediately filed it away in the memory bank, knowing full well that one day it would be just the right token for someone!
As you know, Sandra Lee likes the semi-homemade way of doing recipes!
She surely came up with a great idea for these little pastries, they are delicious!
Don't worry, Sandra would never have you make your own puff pastry...Pepperidge Farm to the rescue!!!
These little gems are perfect for delivering to someone who is "hurting" or wouldn't they be perfect for a brunch or Easter gathering??? Oh the possibilities, they are endless!
Ben & I saved a couple for ourselves and dolled them up with whipped cream (which we don't need), a blackberry for added color, and a sprinkling of powdered sugar!
Puff Pastry Delights:
1 sheet frozen puff pastry, thawed
1/3 cup mascarpone cheese
1/3 cup cream cheese, softened
2 tablespoons powdered sugar
1 - 2 bananas, nicely ripened
3 - 4 tablespoons orange or apricot marmalade
3 -4 tablespoons, chopped pistachio's (roasted)
Whipped cream, if desired
Blackberries, raspberries...for garnish if desired
Pre-heat oven to 400 degrees.
Cut the thawed pastry sheet into 9 squares
Place the squares on a baking sheet (I used my silpat)
Very lightly score the tops of pastry with a sharp knife
Bake 10-13 minutes, or until golden
Allow to cool
Combine mascarpone & cream cheese together, slowly adding the powdered sugar.
Cut bananas in slices that will look nice on top of pastries and set aside, briefly.
Carefully spread the cheese mixture on top of pastries and top with banana slices.
Top the bananas with marmalade and sprinkle with pistachio's.
Garnish with mint and whatever suits your fancy!!!