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Recipes - Black Stripe White Rum - Appetizers |  |
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Mini Banana Rum Cakes |  |
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| Ingredients: | ||||||
| For Dough: | ||||||
| 2 cups | cold unsalted butter (4 sticks) | |||||
| Mini Banana | 4 cups | all-purpose flour | ||||
| Rum Cakes | 1/4 tsp. | Salt | ||||
| 1 cup | Sour Cream | |||||
| Rum Apricot Delights | ||||||
| For Filling: | ||||||
| 2 Large | firm-ripe bananas | |||||
| 12 oz. | cream cheese, softened | |||||
| 1/2 cup | granulated sugar | |||||
| 2 | large egg yolks | |||||
| 2 tbsp. | Black Stripe Rum | |||||
| 2 tsp. | lemon juice | |||||
| 1/2 cup | confectioners' sugar | |||||
| Instructions: | ||||||
| Make dough: | ||||||
| Cut the butter into 1/4-inch slices. In a large bowl using your fingertips or a pastry blender blend together the flour, salt, and butter. Blend until mixture resembles coarse meal with some small lumps of butter. Stir in the sour cream using a fork until mixed in well and it forms the dough into a ball. Divide the dough ball into 6 portions and form each portion into a 5 inch square. Individuall wrap each portion in plastic wrap. Chill the dough until it feels firm, at least 2 hours, or up to 3 days. You can also freeze, wrapped well dough up to 1 month. |
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| Make filling: | ||||||
| Mash enough of bananas to measure 1 cup and
mix in a bowl with cream cheese, sugar, egg yolks, Black Stripe Rum, and lemon juice until smooth. Removing one square of dough from the refrigerator at a time, roll out on a lightly floured surface into a 15 by 6 inch rectangle, about 1/8 inch thickness. Using a sharp knife and ruler cut rectangle into ten 3-inch squares. Lay the squares over non stick mini muffin cup pan and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal. The filling will not be completely enclosed and the filled pastries will then fit into muffin cups. Chill filled pastries 30 minutes. Make more pastries in same manner. Preheat the oven to 375 degrees F. Bake pastries in batches in lower third of the oven until pale golden. About 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 can be frozen up to 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. Yield: about 60 puffs |
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