A ‘sometimes’ food that’s so good!
Makes 6
What you need
«2 sheets of frozen puff pastry, thawed
«2 tablespoons of icing sugar
«125g cream cheese, at room temperature
«2 teaspoons vanilla bean paste
«395g can Top ‘n’ Fill caramel (or similar)
«2 bananas, peeled and sliced
«1 tablespoon water.
- GET THE OVEN READY
Preheat the oven to 200°C and grease and line two baking trays with baking paper. - PREP THE PASTRY
Cut each pastry sheet into six 7 x 10 cm rectangles. Place six on each tray, prick each one four times with a fork and dust with icing sugar. You can make small line indents with your fork around the borders if you’d like. - BAKE AND FLATTEN
Bake for about 12 minutes or until golden and crisp, swapping trays halfway. Gently press each piece with a
spatula to flatten. - MIX THE FILLING
Beat the cream cheese and vanilla until smooth. Whisk the caramel until smooth too. Stir half the caramel into the cream cheese mixture, then mix the remaining caramel with the water to make a sauce. - BUILD THE LAYERS
Spread the cream cheese mixture over six pastry rectangles and top with the banana slices. - FINISH AND SERVE
Place the remaining pastry rectangles on top and serve with the caramel sauce.
Pro tips to know:
- Assemble the treats just before serving so the pastry stays crisp.
- Try sliced strawberries instead of bananas for a fruity twist.
- Chill the cream cheese mixture for 10 minutes in the fridge to make spreading easier.
- Dust the top pastry with a little extra icing sugar for a café look.
- Add a tiny pinch of salt to the caramel sauce to make the flavour pop.
- If you want extra crunch, sprinkle a few chopped nuts or choc chips between the layers.
