Recipe courtesy of Jovanna Cruz

Dominican Plantains

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4-6 servings
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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


  1. Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains.
  2. 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.
  3. 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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