Beckon the warmth of sunshine and the happiness of a blooming flowerbed! This springtime and flower-inspired puff pastry with a homemade whipped cream dip is simple to make. Keep out your heart-shaped cookie cutters because they make beautiful flower petals!
After another week of mundane cereal bowls for breakfast, I wanted to use a slow, relaxed Sunday morning to make something different for my family. Looking through ingredients I happened to have at home, I tossed this delicious treat together.
Ingredients for the Puff Pastries
1 package of puff pastry
Frozen pre-cut bananas (fresh could work too)
Pink crushed ice cream topping (optional, adds a pretty splash of color)
Ingredients for the Whipped Cream Dip
1 cup of heavy whipping cream
1 tablespoon of vanilla
1/4 cup of sugar
1 teaspoon of cinnamon
Red sprinkles for a dash of color
Pink crushed ice cream topping (could use crushed cookies)
Preheat the oven according to the puff pastry directions. Roll the puff pastry out, and cut out the heart shapes. Take the scraps of puff pastry, combine, roll out, and cut out additional heart shapes.
Drizzle the maple syrup on top. Sprinkle cinnamon, and use a pastry brush to spread it. Add the chopped pecans. Place one or two frozen bananas on each one. Then top with the pink crushed ice cream topping.
Bake according to the directions, around 15 minutes or until lightly golden.
Meanwhile, you can work on your whipped cream dip. Using a stand mixer, combine all of the ingredients. Turn to a high speed, and let it mix until it thickens into a creamy consistency. Taste and adjust to make sure that it is sweet and has flavor from the cinnamon. Place the mixture into a bowl, and top with the pink crushed ice cream topping for a crunchy texture. Neapolitan cookies would work as a topping too.
Serve, and enjoy! These cream puffs work as a special breakfast alone, or as a treat after the main meal.