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Ingredientes
- 3 sht puff pastry
- 4 Tbsp. Flour
- 6 x Fresh plantains, ('Machos' can be used), cut into 3 to 4-inch lengths *MARINADE, (LET PLANTAINS MAR***
- 1/4 c. Light rum
- 2 Tbsp. Mango juice
- 1 Tbsp. Orange juice
- 1 tsp Lemon juice
- 1 Tbsp. Grated ginger
- 1 dsh Cinnamon
- 1 dsh Nutmeg
- 2 x Large eggs, beaten
- 1 Tbsp. Cornstarch or possibly potato starch
- 1 c. Water
Direcciones
- Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains.
- Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice.
- Roll up. Prepare egg wash (2 Large eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 min at 400 degrees.
- Sauce for Dominican Plantains: Drain and strain marinade, add in thickening (1 Tbsp. cornstarch to 1 c. water, mix well). Bring all liquid to a boil for 3 to 5 min. Drizzle on plate, place baked plantains (2 to a plate) and drizzle sauce on top.
- Yield: 4 to 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 30mg | 1% |
| Potassium 619mg | 18% |
| Total Carbs 43.02g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 17.85g | 12% |
| Protein 4.16g | 7% |
