Mini Banana Split Pastry Dessert
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Sunday, September 13, 2015

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Mini Banana Split Pastry Dessert

Kelly Mike - Sunday, September 13, 2015


  • One package of puffed pastry sheets
  • 1 egg
  • sugar for sprinkling
  • 1 small package banana pudding
  • 2 bananas
  • Fresh pineapple cut into about 1" wedges
  • Fresh strawberries cut into slices
  • Frozen whipped topping thawed
  • about 1/4 cup chocolate syrup
  • 8 maraschino cherries


  1. Preheat oven to 375 and line 2 cookie sheets with parchment paper
  2. On a lightly floured surface roll each sheet into a 11 x 11 inch square
  3. Cut 5 " circles and place on lined cookie sheets
  4. With a small sharp knife, lightly score about 1/2" from edge in a circle shape being careful not to cut through pastry
  5. Brush the 1/2" edge with the beaten egg and sprinkle with some sugar
  6. Bake until golden brown
  7. Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
  8. Cool completely
  9. While pastry is baking, prepare banana pudding as directed and place in refrigerator to cool completely
To assemble
  1. Place about 4-5 banana slices in each pastry well, top with about 3-4 tablespoons of banana pudding, add pineapple and strawberries around edge
  2. Top with piped whipped topping and drizzle with chocolate sauce
  3. Top with cherries and serve immediately
  4. To make ahead and serve later, complete step through whipped topping. Just before serving drizzle with chocolate and top with cherry.


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