Buttery puff pastry wrapped around a caramelized banana and pecan filling spiked with bourbon. Baked until flakey and topped with a torched maple icing and more pecans.
Add bourbon to a small saucepan over medium heat. Reduce by about three-quarters to yield approximately 2 Tbsp, about 4–5 minutes. Remove from heat, cool, and reserve.
In a mixing bowl, mash the bananas. Add brown sugar, granulated sugar, caramel sauce, cinnamon, and 2 Tbsp of the bourbon reduction. Mix until combined, then fold in 1½ cups pecan pieces.
Thaw puff pastry until pliable. On a floured surface, roll each sheet to approximately 14” × 11”. Cut out eight 6-inch rounds. Dock each round with a fork, then cover and refrigerate until ready to assemble.
For the icing, melt butter in a small saucepan over low heat. Add maple syrup, vanilla extract, and powdered sugar, whisking until smooth. Remove from heat and allow to cool. (Reheat briefly in the microwave as needed to return to a pourable consistency.)
Preheat oven to 350°F. Working one round at a time, lightly moisten the edges with water. Place about 3 Tbsp filling in the center. Fold into a half-moon shape and seal edges with a fork. Repeat for all rounds and transfer to a parchment-lined baking sheet. Beat the egg and brush over the tops of the pies. Bake 25–30 minutes until puffed and evenly browned. Remove and cool to room temperature.
Reheat maple icing until fluid. Brush icing over each pie. Allow it to set slightly, then caramelize the surface with a culinary torch. Top with remaining pecan pieces (about 2 tsp per pie).
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
