Cooking Directions

• Heat the oven to 400°F.  Coarsely mash the bananas and syrup in a medium bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise. Roll each piece into a 15x5-inch rectangle. Cut each rectangle crosswise to make 3 (5-inch) squares. Repeat with the remaining pastry sheet, making 12 in all.
• Spoon the banana mixture into the center of the pastry squares. Fold the corners to the center over the filling and twist tightly to seal.  Place the filled pastries onto a baking sheet.
• Stir the sugar and cinnamon in a small bowl. Brush the pastries with the milk and sprinkle with the sugar mixture.
• Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Ingredients

• 3 banana, thinly sliced
• 0.25 cup maple-flavored syrup
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons whole milk