The Banana Shuttles Recipe These miniature jalousies get their name from their resemblance to the shuttle tools traditionally used by weavers at the loom. Bananas and rum add a Caribbean spin.
Ingredients:
1⁄4 cup sugar, plus 2 tbsp for sprinkling
1⁄4 tsp cloves
1⁄4 tsp cinnamon
3 tbsp dark rum
3 bananas
1 lb 5oz (600g) puff pastry
1 egg white, beaten, for glazing
Method:
1 Mix the sugar, cloves, and cinnamon. Pour the rum into another dish. Peel the bananas and cut each in half. Dip in the rum and coat with the sugar mixture.
2 Sprinkle a baking sheet with water. Roll out the puff pastry dough and trim it to a 12–15in (30–37cm) rectangle. Cut the dough into 12 x 3–5in (7.5–12cm) rectangles.
3 Fold 6 of the rectangles in half lengthwise, and make 3 x 1⁄2in (1cm) cuts across the fold of each. Set the remaining rectangles on the baking sheet, pressing lightly.
4 Cut each banana half into thin slices, then set the slices in the center of each puff pastry rectangle, leaving a 1⁄2in (1cm) border around the edge. Brush the borders with cold water.
4 Line up and unfold the slashed rectangles over the filled bases. Press the edges with to seal. Trim one end of each rectangle to a blunt point. Scallop the edges of the shuttles with the back of a small knife.
5 Chill the shuttles for 15 minutes. Preheat the oven to 425°F (220°C). Bake for 15–20 minutes. Brush with the egg white, and sprinkle with the remaining sugar.
6 Return to the oven for 10–15 minutes, until crisp and golden. Transfer to a wire rack and let cool. Serve warm or at room temperature.
PREPARE AHEAD:
The shuttles can be frozen at the chilling stage, step 5.
BAKER’S TIP:
There is nothing wrong with buying readymade puff pastry. However, do try to find pastry made only from butter, and not other fats. Some commercial pastries contain unhealthy trans fats. In any case, non-butter puff pastry will never taste as good, can have unwelcome trace flavors, and can be oily
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| Banana Shuttles Recipe |
