Banana Pudding Pastries

Ingredients

For the Pastries:

• 1 sheet frozen puff pastry (about 8-9 ounces), thawed according to package directions
• 1 egg, beaten (for egg wash)

For the Filling:

• 1½ cups vanilla pudding (store-bought or homemade, see note below)
• 2-3 ripe bananas, sliced

For the Whipped Cream:

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Topping:

• ¼ cup caramel sauce (store-bought or homemade)
• 2-3 tablespoons powdered sugar, for dusting

Instructions

1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

2. Prep the Puff Pastry
On a lightly floured surface, unfold the thawed puff pastry sheet. Using a sharp knife or pizza cutter, cut the pastry into 6 equal squares (cut the sheet in half lengthwise, then cut each half into thirds).

3. Score the Borders
Place the pastry squares on your prepared baking sheet. Using a sharp knife, lightly score a rectangle about ½ inch from the edge of each square, creating a border. Don't cut all the way through, just make a shallow line. This scored line will help create the raised edges when baking.

4. Pierce the Centers
Using a fork, gently pierce the inner rectangle (the center area inside your scored border) multiple times. This prevents the center from puffing up too much while allowing the borders to rise beautifully.

5. Brush with Egg Wash
Brush the entire surface of each pastry square, especially the borders, with the beaten egg. This gives them that gorgeous golden color when baked.

6. Bake
Bake in the preheated oven for 12-15 minutes, or until the pastries are puffed, golden brown, and crispy. The borders should be significantly raised while the centers stay relatively flat.

7. Create the Wells
Remove the pastries from the oven and let them cool for 2-3 minutes. While they're still warm, use the back of a spoon to gently press down the centers (the pierced area) to create a well for the filling. The raised borders should stay intact. Let the pastries cool completely on a wire rack.

8. Make the Whipped Cream
While the pastries cool, make your whipped cream. In a large bowl or stand mixer, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 3-4 minutes. The whipped cream should hold its shape when you lift the beaters. Transfer to a piping bag fitted with a large star tip, or use a spoon.

9. Assemble the Pastries
Once the pastries are completely cooled, it's time to fill them! Spoon or pipe about 3-4 tablespoons of vanilla pudding into the center well of each pastry, spreading it gently to fill the space. Top the pudding with a generous amount of whipped cream, either piped in a swirl or dolloped on top.

10. Add Toppings
Arrange fresh banana slices on top of the whipped cream. Drizzle with caramel sauce, letting it cascade down the sides. Finally, dust the entire pastry with powdered sugar using a fine mesh sieve.

1. Serve Immediately
These are best enjoyed fresh! Serve right away while the pastry is still crispy and the toppings are cold and creamy.

Homemade Vanilla Pudding (Optional)

If you want to make your pudding from scratch:

Ingredients:

• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• Pinch of salt
• 1½ cups whole milk
• 2 egg yolks, beaten
• 2 tablespoons unsalted butter
• 1½ teaspoons vanilla extract

Instructions:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
4. Remove from heat. Slowly whisk a few tablespoons of the hot mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan.
5. Return to heat and cook for 1-2 minutes more, stirring constantly.
6. Remove from heat and stir in butter and vanilla.
7. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate until completely chilled (at least 2 hours).