I dare you to put out a plate of these pop-tarts in your kitchen and not touch them. Impossible! My mouth was literally watering as I wrote this post thinking how good these would go with a Saturday morning cup a joe. And thanks to Aimee Broussard, that breakfast dream can become a reality right now. Get the recipe below!
Bananas Foster Pop Tarts
|1 refrigerated pie crust (containing 2) or make homemade||Filling:|
|3 tbsp unsalted butter||Â½ cup brown sugar ( I used light but would've preferred using dark)|
|2 ripe bananas, cut into Â¼-inch rounds||Â¼ tsp ground cinnamon|
|Pinch of salt||Pinch of freshly grated nutmeg|
|1 tsp pure vanilla extract||Â¼ cup dark rum|
|Glaze:||1 cup confectioners sugar|
|brown sugar (for topping)|
Place a piece of parchment paper on a cookie sheet and set aside.
Begin by rolling out your pie crust. Cut into rectangles approximately 5 inches long by 3 inches wide. Cut 2 pieces for each pop tart.
Melt the butter and sugar in a saute pan over medium heat until the butter has melted and the sugar is combined. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat and add the run. NOTE: If you add the rum to the hot liquid and using a gas range, the vapors will ignite so be careful.
Add about 1-1Â½ tbsp of mixture to each of the pop tart bases, careful not to extend to the edges. Place the 2nd layer of pie crust on the top of the bananas mixture and crimp the edges with a fork and pierce the center of the pop tarts to vent.
Bake at 425 degrees for 8-10 mins or until the pop tarts are golden brown. Allow to cool for at least 5 minutes before adding the glaze.
To make the glaze, simply combine 1 cup confectioners sugar and 2-3 tbsp of water to get the consistency desired. Add the water gradually (1 tsp at a time) and whisk vigorously- add more water as needed. Add Â½ tsp of imitation rum to the glaze. Pour the glaze over the pop tarts and sprinkle with brown sugar. Serve warm!