Tuesday, August 18, 2009

Rummy Banana Hand Pies

This yummy, rummy hand pie is a fun and different dessert I came up with during a longing for some Bananas Foster. They turned out to be everything I hoped they'd be! Try serving with some vanilla or cinnamon ice cream and a drizzle of caramel ice cream topping for a sigh inducing experience. You can use any type of pie or pastry dough, though I've given you a basic vanilla flavored recipe below. Use bananas that are fully ripe, a little brown is better than a little green for this recipe. Also, if you want to fry the hand pies instead of bake them (heat oil to 375 and fry for 3 minutes turning frequently), the result is magical and you won't be disappointed!

Rummy Banana Hand Pies

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons shortening
1 large egg
4 1/2 tablespoons ice water
1/2 teaspoon vanilla

In a large bowl mix together the flour, baking powder and salt. Cut in the shortening until coarse crumbs form. In a small bowl, beat together the egg, ice water and vanilla. Incorporate into flour mixture a little at a time (you may not need all of the liquid)until the dough comes together. Roll out 1/16 inch thick on a floured surface. Use a 4 inch round biscuit cutter or an upturned, large drinking glass (or tin can, a lid to sour cream container, peanut butter jar lid, whatever you have handy in a 4 to 6 inch diameter), cut several circles out of the dough. Refrigerate for 5 minutes and prepare filling.


12 ounces cream cheese, softened
2 large firm-ripe bananas, mashed
2 egg yolks
2 Tablespoons rum or 3/4 teaspoon rum extract
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/2 cup powdered sugar

Mix together softened cream cheese and mashed bananas. Add in egg yolks,rum and cinnamon;mix thoroughly. Slowly add brown and powdered sugars until all ingredients are blended.

Spread 1 teaspoon of filling in center of each circle, spreading it out a little. Brush a little cold water around the circumference of the dough and fold it in half, creating a semicircle. Seal the hand pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place sealed side up on ungreased baking sheet. Brush pies with an egg wash (1 beaten egg mixed with 3 tablespoons of water) and sprinkle pies with cinnamon sugar (3 parts sugar to 1 part cinnamon). Bake at 375 for 20 minutes or until the edges are golden brown.


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