Dominican Plantains

• 3 sheets puff pastry
• 4 tablespoons flour
• 6 fresh plantains ('Machos' can be used), cut into 3 to 4-inch lengths
• 1/4 cup light rum
• 2 tablespoons Mango juice
• 1 tablespoon orange juice
• 1 teaspoon lemon juice
• 1 tablespoon grated ginger
• 1 dash cinnamon
• 1 dash nutmeg
• 2 eggs, beaten
• 1 tablespoon cornstarch or potato starch
• 1 cup water

1. Roll puff pastry out with flour, thinly.
2. Cut into 3 to 4-inch lengths - the same size as the plantains.
3. Spray nonstick cooking spray onto a cookie sheet.
4. Place rolled-out puff pastry onto sheet.
5. Place marinated plantains in center of each puff slice.
6. Roll up.
7. Prepare egg wash (2 eggs beaten), using a pastry brush paint egg wash on all sides of pastry.
8. Bake for 20 minutes at 400 degrees.
9. Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well).
10. Bring all liquid to a boil for 3 to 5 minutes.
11. Drizzle on plate,place baked plantains (2 to a plate) and drizzle sauce on top.

pastry, flour, plantains, light rum, mango juice, orange juice, lemon juice, ginger, cinnamon, nutmeg, eggs, cornstarch, water

Taken from www.foodnetwork.com/recipes/dominican-plantains-recipe.html (may not work)