Banana, Chocolate and Rum Pastry Puffs

• 1 sheet frozen puff pastry shell, thawed
• 1 egg, beaten
• 1-1/2 tsp. butter
• 1-1/2 tbsp. sugar
• 1-1/2 tsp. dark rum
• 1/2 tsp. rum flavored extract)
• 1-1/2 tsp. water
• 1 md. banana, sliced
• 1 tbsp. semisweet chocolate chips
• 1/8 tsp. ground cinnamon

1. Heat oven to 400F.
2. Have a cookie sheet ready.
3. Filling: Melt butter in a medium skillet over medium heat.
4. Add sugar, rum, water and cinnamon and stir until sugar dissolves and mixture is syrupy, about 2 minutes.
5. Stir in banana slices and cook, stirring occasionally, until bananas are coated with syrup and start to lose their shape.
6. Scrape into a small bowl, mash slightly with a fork and cool about5 minutes.
7. Stir in chocolate chips.
8. Unfold pastry on a lightly floured surface.
9. With a rolling pin, roll into a 12-inch square.
10. With a pizza wheel or a knife, cut crosswise into six 2-inch wide strips, then lengthwise into eight 1-1/2 strips.
11. You'll have 48 2x1-1/2-inch rectangles.
12. Spread a teaspoon of filling down the center of half the rectangles, leaving a 1/4-inch border all around.
13. Moisten border with water.
14. Make a row of three 1/2-inch crosswise slits down the middle of the remaining rectangles.
15. Place on the ones with the filling, lining up the edges with the bottom rectangles.
16. Press tines of a fork around edges to seal in filling.
17. Brush top of pastries lightly with egg.
18. Using a spatula, transfer to an ungreased cookie sheet.
19. Bake 15 minutes or until pastry is puffed and golden brown.
20. Serve warm or at room temperature.

pastry shell, egg, butter, sugar, dark rum, rum flavored, water, banana, chocolate chips, ground cinnamon

Taken from www.foodgeeks.com/recipes/1394 (may not work)