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3 Sheets puff pastry
4 tb Flour
6 Fresh plantains; ('Machos' can be used), cut into 3 to 4-inch lengths
1/4 c Light rum
2 tb Mango juice
1 tb Orange juice
1 ts Lemon juice
1 tb Grated ginger
1 ds Cinnamon
1 ds Nutmeg
2 Eggs; beaten
1 tb Cornstarch or potato starch
1 c Water
Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths ~ the same size as the plantains.
Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice. Roll up. Prepare egg wash (2 eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 minutes at 400 degrees.
Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a boil for 3 to 5 minutes. Drizzle on plate, place baked plantains (2 to a plate) and drizzle sauce on top.
Yield: 4 to 6 servings
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