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Banana Pocket Pie
2 tbsp butter
1/3 cup dark brown sugar, packed
1/4 teaspoon ground cinnamon
4 saba bananas, mashed
1 pack/2 sheets puff pastry dough, thawed
egg wash (1 egg + 1 tbsp water)
powdered sugar for sprinkling
Preheat oven to 375 degrees F.
In a large skillet over medium heat, combine butter, brown sugar and cinnamon.
Stir for one minute until the sugar is dissolved and the sauce begins to bubble.
Add bananas and stir to coat them in sauce. Let the bananas cook for 1 to 2 minutes.
Remove from heat and set aside.
Cut the pastry sheet into 9 equal pieces.
Brush the corners of each pastries with egg wash.
Place 1/2 tbsp of banana filling in the middle of the cut out pastry sheets.
Fold the dough over the filling and press the edges with a fork.
With a sharp knife or clean cutter, make some slashes across the top of the pastries.
Transfer the pastries into a baking tray lined with parchment paper.
Brush the top with egg wash.
Sprinkle with sugar.
Bake for 20 minutes or until golden brown.
Serve plain or top with powdered sugar and chocolate syrup.
Enjoy your yummy Banana pocket pies!
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