Puffed Plantain Strudel
A unique dessert fusion of Venezuelan plantains and German pastry, puffed to perfection.
Ingredients
- ●1 sheet Puffed pastrythawed
- ●2 medium Venezuelan plantainsripe
- ●1/4 cup Granulated sugaroptional
- ●1/4 tsp Ground cinnamonoptional
- ●2 tbsp Unsalted buttermelted
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel the plantains and slice them into 1/2-inch thick rounds.
- 3
In a bowl, mix together sugar and cinnamon (if using).
- 4
Add the plantain slices to the bowl and toss to coat with sugar mixture.
- 5
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 6
Arrange the plantain slices on one half of the pastry, leaving a 1/2-inch border around the edges.
- 7
Brush the edges of the pastry with melted butter.
- 8
Fold the other half of the pastry over the plantains and press the edges to seal.
- 9
Use a knife to trim any excess pastry and create a decorative edge.
- 10
Place the strudel on a baking sheet lined with parchment paper and brush the top with remaining butter.
- 11
Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- 12
Remove from the oven and let cool for 5 minutes before serving.