Bananas Foster Ice-Cream Pastry

Ingredients

• 4  bananas cut into 1/3-inch-thick slices
• 0.5 cup firmly brown sugar packed
• 0.3 cup butter 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon orange juice 
• 0.5 cup pecans chopped
• 17.3 oz puff pastry sheets frozen thawed
• 1 pinch salt 
• 1 teaspoon vanilla extract 
• 4 servings whipped cream 

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes.
3. Remove from oven, and increase oven temperature to 40
4. Unfold 1 puff pastry sheet on a lightly floured surface.
5. Roll into a 10-inch square, carefully smoothing creases.
6. Cut into 4 (4- to 5-inch) circles using a cutter.
7. Place on a parchment paper-lined baking sheet.
8. Bake at 400 for 10 to 15 minutes or until golden brown and puffed.
9. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted.
10. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth.
11. Add bananas, and cook 1 minute.
12. Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream.
13. Drizzle with any remaining sauce.
14. Sprinkle with toasted pecans, and serve immediately.
15. *Frozen puff pastry shells may be substituted for frozen puff pastry sheets.