Dominican Plantains

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4-6 servings
Level:
Easy

Ingredients
  • 3 sheets puff pastry
  • 4 tablespoons flour
  • 6 fresh plantains ('Machos' can be used), cut into 3 to 4-inch lengths
  • Marinade (let plantains marinate for 1 hour):
  • 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
Directions
  • 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 eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 minutes at 400 degrees.

  • Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a boil for 3 to 5 minutes. Drizzle on plate,place baked plantains (2 to a plate) and drizzle sauce on top.


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