Makes 18 peices
2 ripe bananas
1 cup chocolate chips
¾ cup chopped walnuts
1 package mini puff pastry squares
Oil for deep frying
Slice bananas on the diagonal. Place one slice of banana in the middle of puff pastry square, sprinkle chocolate chips and nuts on top. Place a second sheet of puff pastry on top, using a round cookie cutter cut out banana ravioli, pressing down the edges to keep closed. Continue until you use up all bananas. Place on parchment and refrigerate 1 hour.
Heat oil, place ravioli into oil one at a time. Fry until ravioli is a golden brown. Serve warmed with vanilla ice cream and some caramel drizzle.
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.