Banana, Chocolate and Rum Pastry Puffs - pastry shell

Method

• Heat oven to 400F.
• 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 about5 minutes.
• Stir in chocolate chips.
• Unfold pastry on a lightly floured surface.
• With a rolling pin, roll into a 12-inch square.
• With a pizza wheel or a knife, cut crosswise into six 2-inch wide strips, then lengthwise into eight 1-1/2 strips.
• You'll have 48 2x1-1/2-inch rectangles.
• Spread a teaspoon of filling down the center of half the rectangles, leaving a 1/4-inch border all around.
• Moisten border with water.
• Make a row of three 1/2-inch 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.