- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
Puff pastry is so versatile; it can be cooked up for sweet or savory dishes. Keep a package in your freezer for quick meals or to cook up a snack. Homemade puff pastry is delicious but time-consuming to make; the premade kind is perfectly good to use. Just remember to let it thaw in the refrigerator before you try to use it. This recipe is reminiscent of the south american flavor combination of bean and banana–unusual but delicious.
- 2 tablespoons butter or oil
- 2 bananas, sliced in rounds
- ¼ cup diced onion
- One 15-ounce can black beans, drained
- ½ teaspoon kosher salt
- One 16-ounce package frozen puff pastry, 2 sheets (see note )
- 1 cup shredded Monterey Jack or mild Cheddar cheese
- Egg wash: 1 egg beaten with 1 tablespoon water
Heat the butter in a medium sauté pan over high heat. Add the bananas and sauté until golden. Remove the bananas to a bowl.
Add the onion to the sauté pan and cook for 3 to 5 minutes, until clear and softened. Add to the bananas.
Add the beans to the bowl. Using the back of a fork or potato masher, mash the bean mixture to a coarse paste; season with the salt and cool.
Preheat the oven to 425°F. Line a baking sheet with parchment paper or spray it with cooking spray.
Unfold each puff pastry sheet on a lightly floured cutting board. Cut each piece into 9 equal squares. Place 1 heaping tablespoon of cheese in the center of each square. Place 1 tablespoon of filling on top of the cheese.
Fold 1 corner of the dough over the filling to the opposite corner, forming a triangle. Using a fork, seal the edges of the dough. Arrange the triangles on a rimmed baking sheet; brush with the egg wash. Bake the triangles for about 20 minutes, until golden brown and puffed.
See what you have on hand. Try pinto beans and corn, or cooked crumbled bacon and a dot of peanut butter.
Tell them it is a treasure triangle and have them look inside to see if they can guess what the flavors are.
1. Puff pastry is located in the freezer section of your grocery store, with the frozen pie crusts.
2. Put the finished raw triangles in the freezer for 5 minutes before cooking. The colder the dough, the more beautiful the finished product. Unfilled baked shells may be stored in an airtight container at room temperature for up to 2 days.
3. To recrisp shells, place them in a 400°F oven for 5 minutes.
To defrost puff pastry, move it from the freezer to the refrigerator 4 hours prior to use. You can also use the quick-thaw method: Separate the pastry sheets, covering each one with a piece of plastic wrap. Thaw the sheets at room temperature for about 15 minutes. Once thawed, do not leave them out, or they will become too soft to cut.
Try sprinkling strips of puff pastry with Parmesan cheese and twist them before baking, or cut the dough into a square and fold in a piece of chocolate! Use your imagination—you can put just about anything in puff dough. Just remember to keep it very cold so it puffs well.
© 2008 Jennifer Carden
Note from Cookstr's Editors
Nutritional information is based on a serving size of 1 triangle.