Banana Rum Puffs
To bake these puffs all
at once, you will need 6 mini-muffin pans, each containing
twelve 1 3/4- by 1-inch cups. However, you could also
make them in batches using fewer pans.
- 4 sticks (2 cups) cold unsalted butter
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 large firm-ripe bananas
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons rum
- 2 teaspoons fresh lemon juice
- 1/2 cup confectioners' sugar
- Cut butter into 1/4-inch slices. In a large bowl with
your fingertips or a pastry blender blend together flour,
salt, and butter until mixture resembles coarse meal with
some pea-size lumps of butter. Stir in sour cream with a
fork until incorporated and form dough into a ball.
- Divide dough into 6 portions and form each piece into
a 5-inch square. Chill dough, wrapped separately in plastic
wrap, until firm, at least 2 hours, and up to 3 days (may
be frozen, wrapped well, up to 1 month).
- Preheat oven to 375° F.
- Mash enough of bananas to measure 1 cup and in a bowl
stir together with remaining filling ingredients until smooth.
- On a lightly floured surface roll out 1 dough square (keep
remaining dough chilled or frozen) into a 15- by 6-inch
rectangle (about 1/8 inch thick). With a sharp knife and
a ruler cut rectangle into ten 3-inch squares. Lay squares
over ungreased mini-muffin cups (2 cups will remain empty)
and drop 1 heaping teaspoon filling onto center of squares.
Bring all four corners of squares together and press gently
to seal (filling will not be completely enclosed; this process
will ease filled pastries into muffin cups). Chill filled
pastries 30 minutes. Make more pastries in same manner.
- Bake pastries in batches in lower third of oven until
pale golden, 20 to 25 minutes. Cool pastries in pans on
racks 10 minutes and transfer to racks to cool completely.
Pastries keep, layered between sheets of wax paper in airtight
containers, and frozen, 2 weeks. Before serving, thaw puffs
and reheat in one layer on a baking sheet in a 325°
F oven 7 to 10 minutes. Cool puffs on a rack.
- Dust puffs with confectioners' sugar before serving.
Makes about 60 puffs.
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