Yield: 6 servings
Measure | Ingredient |
---|---|
3 \N | Sheets puff pastry |
4 tablespoons | Flour |
6 \N | Fresh plantains; ('Machos' can be |
\N \N | ; used), cut into 3 |
\N \N | ; to 4-inch lengths |
\N \N | ***MARINADE; (LET PLANTAINS |
\N \N | ; MAR*** |
¼ cup | Light rum |
2 tablespoons | Mango juice |
1 tablespoon | Orange juice |
1 teaspoon | Lemon juice |
1 tablespoon | Grated ginger |
1 dash | Cinnamon |
1 dash | Nutmeg |
2 \N | Eggs; beaten |
1 tablespoon | Cornstarch or potato starch |
1 cup | 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
CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9464 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.