SPICED SUGAR PASTRIES WITH BANANA & BUTTERSCOTCH SAUCE
Ingredients
- 1 or 2 sheets flaky puff pastry (depending on how big you wish to make them), or make your own (just halve the recipe)
For the topping:
- 1 egg, beaten
- 2 tbsp sugar
- ½ tsp mixed spice
- 2 tbsp sliced almonds
For the butterscotch sauce:
- ½ cup brown sugar
- 50 g butter
- 1 tsp vanilla essence
- 150 ml cream
For serving:
- 150 ml cream, beaten
- 1 tbsp icing sugar (confectioner’s sugar)
- 1 tsp pure vanilla essence
- Extra icing sugar (confectioner’s sugar), for dusting
Instructions
- Preheat the oven to 190°C (375°F).
- Line a baking tray with baking paper. Cut the pastry into 12 even shapes (if you’re using two pieces per person or, if you want 3 layers, cut out 18 shapes) and brush them with the beaten egg.
- Mix the sugar and spice together and sprinkle over the pastry. Scatter over the almonds.
- Place the pastries on the lined tray. Bake them for 8-12 minutes until they are golden and puffed (timing will depend on how thick your pastry is).
- Heat the brown sugar and butter with the vanilla essence over a medium heat until the mixture is bubbling and caramelising. Carefully add the cream and simmer for a few minutes until golden and saucy. Take off the heat and allow to cool.
- Whip up the second lot of cream to soft peaks and add in the vanilla essence and icing sugar (confectioner’s sugar), whipping until you reach the firm peak stage. Place in the refrigerator until needed.
- When ready to serve, layer the pastries with the cream and banana and drizzle over the butterscotch sauce to serve. If the sauce has thickened too much to pour, simply microwave for a few seconds or return to the stove to reheat.
Tried this recipe?Let us know how if you liked it in the comments below!