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Bananas Foster Napoleon

Ingredients

  • 1  pkg frozen puff pastry sheet
  • 1  egg beaten with 2 Tbsp. water
  • cinnamon sugar mixture
  • pecans or almonds chopped
  • vanilla ice cream
  • 6  partially ripe bananas sliced on the diagonal
  • 8  tablespoons  butter unsalted
  • 1  cup  dark or light brown sugar
  • 1  teaspoon  cinnamon
  • ¼  teaspoon  nutmeg
  • 4  tablespoons  banana liquor
  • 1  cup  dark rum

Instructions

  1. Roll out thawed puff pastry to 1/8" thickness. Cut into 8 equal portions. Place on a cookie sheet lined with parchment paper. Lightly brush each piece with the egg wash. Sprinkle with the cinnamon sugar mixture to taste. Sprinkle with nuts if desired. Bake at 400° for about 12 minutes until puffed and browned. Allow to cool on cookie sheet.
  2. Melt butter in a large non stick skillet. Stir in brown sugar and carefully place banana slices in the hot sugar/butter mixture. Sprinkle with the cinnamon and nutmeg. Allow bananas to cook 1 minute and then turn. Cook 2 minutes more. Remove skillet from the fire; add banana liquor and the rum. Return to the fire and tilt the pan slightly to allow the rum to ignite. (This can also be done with a long match or long lighter). Allow bananas to cook and the flame to subside (about 2 minutes). Remove from heat.
  3. To assemble: Place a cooled pastry on the serving plate. Using a sharp knife carefully split the pastry in half horizontally. Place a scoop of vanilla ice cream on the bottom portion. Top the ice cream with some of the Bananas Foster and place the remaining half of the pastry on top. Decorate with a sprig of mint and a dusting of confectioner's sugar if desired. Serve immediately.