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Recipe Summary test

prep:
40 mins
cook:
15 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . Unfold the puff pastry and cut out six 4-1/2-inch rounds; prick all over with a fork. Transfer the rounds to a parchment-paper-lined baking sheet. Cover with a sheet of parchment paper and set another baking sheet on top. Bake until golden, about 15 minutes. Transfer the rounds to a rack to cool.

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  • In a small nonstick skillet, toast the almonds until fragrant, about 4 minutes. Remove from the heat and stir in the brown sugar, honey, molasses, butter, cinnamon and cloves. Cook over medium heat, stirring, until thick, about 5 minutes.

  • Spread the dulce de leche evenly over the cooled pastry rounds. Arrange the banana slices in an overlapping circle on top and spoon the caramelized almonds over the bananas.

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