Banana Turnovers #20

                                           Banana Turnovers  (page 320)

1 cup half and half

3 Tbsp. granulated sugar

pinch of salt

1 Tbsp. cornstarch

2 large eggs, separated

1 Tbsp. cold unsalted butter

1 tsp. vanilla extract

1 pound frozen puff pastry, thawed but cold

2 large ripe bananas

1/4 cup confectioner's sugar


1. In a small heavy saucepan, combine half-and-half, 2 Tbsp. granulated sugar, and the salt; bring to a simmer over medium heat, stirring occasionally.

2. Meanwhile, in a small bowl whisk together cornstarch, and remaining granulated sugar. Add 2 egg yolks and stir until mixture is smooth. 

3. Ladle about 1/4 cup simmering half-and-half into egg yolk mixture, and whisk well to combine. Transfer mixture into simmering liquid, whisking vigorously. Allow pastry cream to bubble for 5 seconds, then remove pan from heat. Stir in butter and vanilla. Transfer to a small bowl, place plastic wrap on the surface and refrigerate until chilled.

4. Unfold puff pastry dough on floured surface and dust with flour. Using a pizza cutter, divide dough evenly into six 5-inch squares; arrange squares on work surface with a point facing you.

5. Working quickly, peel bananas and cut into thirds. Slice each third lengthwise into two pieces. Place 1 Tbsp. pastry cream in lower center of each dough square, 2 banana slices on top and dab with more cream. Brush dough edges lightly with water. Fold points of each square down to form triangular turnovers. Press edges of each with fork, and refrigerate on parchment- lined sheet pan for 30 minutes.

6. Meanwhile, place oven rack in lower position and preheat oven to 375 degrees. 

7. In small bowl, whisk egg whites until frothy; brush on turnovers. Sift confectioner's sugar over top of each turnover. Bake until well-risen and deeply browned, about 30-40 minutes, turning sheet pan once halfway through. Serve warm with vanilla ice cream.