Dominican plantains (dj/jc)

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.

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