Smart Staple: Keep a box of puff pastry, which is the base for the sundae puffs, stashed in the freezer and you’ll always be ready to make a decadent dessert.
Everyday Food editor Sarah Carey shows you how to turn frozen puff pastry and seasonal fruit into a sweet treat that makes any occasion a special one.
Prep Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 6
1 sheet frozen puff pastry, thawed and cut into six 3 1/2-inch rounds
1/4 cup light corn syrup
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
2/3 cup sugar
1/2 cup cocoa powder
4 firm-ripe bananas, thinly sliced
1 pint vanilla ice cream
1/4 cup chopped toasted walnuts
Preheat oven to 375 degrees. Place puff pastry rounds, 2 inches apart, on a parchment-lined baking sheet and bake until golden and puffed, 15 to 20 minutes. Transfer to a wire rack and let cool.
Meanwhile, in a medium pot, combine corn syrup, cream, butter, sugar, cocoa powder, and pinch of salt; bring to a boil, whisking, over medium-high. Remove fudge sauce from heat and let cool slightly. (To store, refrigerate in an airtight container, up to 2 months.) Top each pastry with bananas, ice cream, sauce, and walnuts.
In the video, Sarah uses fresh, seasonal strawberries to make this recipe. You can use any fruit you have on hand. The results will be equally delectable.
Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.
Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.
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