INGREDIENTS

INSTRUCTIONS

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