Dessert

Page 1

Ultimate

anana plit


I think

it's safe to say that the banana split is the mother of all ice cream

recipes. As if I wasn't crazy enough about bananas, peanut butter and chocolate, I have now put them into one monstrous ice cream sundae. I encourage everyone to play around with your food and make the banana split of your dreams. I don't really think anything is off limits as far as banana splits go. Throw on whatever. And, most importantly, take the guilt factor out of your brain for one day and eat up your favourite easy desserts!

A

rlettes

1 8x6 or 8x8-inch sheet all-butter puff pastry. 1/8-inch thick, chilled 1 large egg white, lightly beaten 1/2 cup sugar 1 cup confectioners sugar 1. Place the sheet of puff pastry on a work surface and brush with the beaten egg white. Dist evenly with granulated sugar. Roll up the dough lengthwise (starting with the 6-inch side if working with a rectangle) very tightly, like a jelly roll, and place in the freezer for at least 30 minutes, until firm or overnight. 2. Place a rack in the middle of the oven and preheat the oven to 375 degrees, Line two baking sheets with parchment paper. Remove the rolled-up puff pastry and cut into very thin slices, about 1/8-inch thick. Place the slices on the baking sheet and return to the freezer. Chill for 15 minutes. 3. Place the confectioners’ sugar in a bowl and use some of it to dist your work surface. Dip a pastry disk into the confectioners' sugar and roll out into an oval shape, pressing down firmly with your rolling pin. Flip the disk and roll out again to a paper-thin 4-inch-long oval. Place on he parchment-lined baking sheet, and when the tray is filled, place a second piece of parchment over the arlettes. 4. Bake, one sheet at a time, for 12 minutes, or until the cookies begin to look golden. Remove the pan from the oven, lift off the top parchment and discard, and using a metal spatula, flip over each arlette. Rotate the pan from front to back, return to the oven, and bake for another 6 minutes, or until the arlettes are a deep golden color. Remove from the oven and slip the parchment off the baking sheets onto a rack to cool the cookies. (These arlettes can be stored in an airtight container for up to 2 days.)

Source: http://www.mychocolatetherapy.com/2010/07/ultimate-banana-split.html


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