Caramel banana puff pastries & ice-cream

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Servings: 4

Ingredients:
1 sheet (25 x 25cm) frozen puff pastry
1 egg, lightly whisked
125g unsalted butter
100g (1/2 cup, firmly packed) brown sugar
125mls (1/2 cup) thin cream
4 ripe bananas
Vanilla ice-cream, to serve

Instructions:
Preheat oven to 220C.

Remove puff pastry from the freezer and lay on a cutting board. Cut sheet into quarters and then each quarter in half to form 8 triangles in total.

Place on a baking tray and brush with a little whisked egg. Bake in the preheated oven for 10 minutes or until puffed and golden. Remove from oven and cool on tray.

Meanwhile, combine butter, sugar and cream in a small saucepan and stir over medium heat until well combined. Slice bananas, add to the caramel sauce and cook over medium heat for 2 minutes until bananas are slightly softened and sauce is heated.

To serve, place a scoop of ice-cream onto serving plates, spoon over caramel bananas and decorate each with two triangles of puff pastry.

[Recipe Source]

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