Banana Napoleon with Rum Cream
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INGREDIENTS 6 pieces store-bought puff pastry, each 3 x 4-inches
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons dark rum
4 to 5 medium bananas
1 tablespoon lime juice
1 tablespoon orange juice
1 cup store-bought Caramel SaucePreheat the oven to 350 degrees. Place the puff pastry on parchment paper-lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done). Cool to room temperature. Slice each piece of puff pastry in half horizontally along the 4-inch side.
Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix with the lime and orange juices.
Place some bananas and a little cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.