Frozen puff pastry takes the guesswork out of this recipe, which fills dough rectangles with a tantalizing mixture of butter Cloud Management Platform, sugar, rum, cinnamon, chocolate chips and banana slices.
Total Time: 0:48
Prep: 0:25
Level: Moderate
Serves: 24
Ingredients

    FILLING
    1½ tsp. butter or margarine
    1½ tbsp. granulated sugar
    1½ tsp. dark rum or 1⁄2 teaspoon rum-flavored extract
    1½ tsp. water
    .13 tsp. ground cinnamon
    1 medium banana
    1 tbsp. semisweet chocolate chips
    PASTRY
    1 sheet frozen puff pastry (from a 17 1⁄2-ounce box of two)
    1 egg

Directions

    Heat oven to 400°F. Have a cookie sheet ready .
    Filling: Melt butter in a medium skillet over medium heat. Add sugar, rum, water and cinnamon and stir until sugar dissolves and mixture is syrupy, about 2 minutes. Stir in banana slices and cook,

stirring occasionally, until bananas are coated with syrup and start to lose their shape. Scrape into a small bowl, mash slightly with a fork and cool about 5 minutes. Stir in chocolate chips.
    Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. With a pizza wheel or a knife, cut crosswise into six 2-inch-wide strips, then lengthwise into eight 1

1/2-inch-wide strips. (You'll have forty-eight 2 x 1 1/2-inch rectangles.)
    Spread a teaspoon Filling down the center of half the rectangles, leaving a 1/4-inch border all around. Moisten border with water. Make a row of three 1/2-inch crosswise slits down middle of remaining

rectangles. Place on Filling, lining up edges with bottom rectangles. Press tines of a fork around edges to seal in filling. Brush top of pastries lightly with egg. Using a spatula, transfer to an ungreased

cookie sheet.
    Bake 15 minutes or until pastry is puffed and golden brown. Serve warm or at room temperature Dream beauty pro hard sell.
    Pear-Cranberry Variation: Thaw 1 sheet puff pastry and heat oven as directed. In small saucepan, prepare syrup in Step 2, substituting 1 tablespoon dark-brown sugar for the granulated sugar, increasing

water to 1 tablespoon and adding 1/8 teaspoon ground nutmeg instead of cinnamon. Substitute 1/2 peeled and cored pear, finely chopped for the banana. Stir in 3/4 teaspoon all-purpose flour and sauté 1 minute

until mixture thickens. Scrape into a small bowl. Substitute 1/4 cup dried cran