Best 6 Strawberry Or Banana Sundae Puffs Recipes

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Are you craving a delightful treat that combines the sweetness of strawberries and bananas with the airy texture of a puff pastry? Look no further than strawberry or banana sundae puffs! These delectable pastries are perfect for any occasion, whether it's a summer party, a cozy movie night, or a simple weekend brunch. Their vibrant colors, irresistible flavors, and easy preparation make them a favorite among dessert enthusiasts of all ages. In this article, we will guide you through the process of creating these delicious treats, providing step-by-step instructions and helpful tips to ensure that your strawberry or banana sundae puffs turn out perfect every time.

Here are our top 6 tried and tested recipes!

STRAWBERRY SUNDAES WITH PROSECCO SABAYON



Strawberry Sundaes with Prosecco Sabayon image

Provided by Claudia Fleming

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Frozen Dessert     Strawberry     Almond     Sparkling Wine     Summer     Chill     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 15

Sugared sliced almonds:
Nonstick vegetable oil spray
1 cup sliced almonds
1 tablespoon light corn syrup
2 tablespoons sugar
Strawberry compote:
4 cups sliced fresh strawberries (about 16 ounces), divided
4 tablespoons sugar, divided
3 tablespoons Prosecco or other sparkling wine
For prosecco sabayon:
1/2 cup chilled heavy whipping cream
4 large egg yolks
1/4 cup sugar
1/2 cup Prosecco or other sparkling wine
2 pints strawberry sorbet

Steps:

  • For sugar sliced almonds:
  • Preheat oven to 325°F. Line baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds with corn syrup in small bowl, then add sugar and toss (sugar coating will resemble wet sand). Spread in single layer on baking sheet. Bake until golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • For strawberry compote:
  • Combine 1 cup sliced strawberries, 2 tablespoons sugar, and 3 tablespoons Prosecco in processor. Puree until smooth. Pour puree into strainer set over bowl and press on solids to extract as much liquid and pulp as possible; discard solids in strainer. Toss remaining 3 cups strawberries and remaining 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • For prosecco sabayon:
  • Beat heavywhipping cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl; add 1/2 cup Prosecco and whisk to blend. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream. DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
  • Spoon 1/4 cup strawberry compote into each of 6 dessert glasses or bowls. Top each with 1 scoop strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with 1/4 cup strawberry compote, 1 scoop sorbet, and 1 tablespoon sugared almonds. Top each with large spoonful of sabayon; sprinkle each with 1 tablespoon sugared almonds and serve.

BANANA SUNDAE DESSERT



Banana Sundae Dessert image

This banana sundae dessert is sure to be a family favorite! You get a taste of chocolate, banana and strawberries in every bite of the frosty treat. It does take a while to assemble, but it's worth it in my book. -Caroline Wamelink, Cleveland Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 8

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
2 tablespoons sugar
6 cups chocolate chip ice cream, softened if necessary
4 large firm bananas, sliced
2 jars (11-3/4 ounces each) hot fudge ice cream topping, divided
6 cups strawberry or cherry ice cream, softened if necessary
Optional toppings: whipped cream, maraschino cherries, chopped walnuts, banana slices and colored sprinkles

Steps:

  • In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

Nutrition Facts : Calories 550 calories, Fat 25g fat (13g saturated fat), Cholesterol 56mg cholesterol, Sodium 224mg sodium, Carbohydrate 77g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.

STRAWBERRY OR BANANA SUNDAE PUFFS



Strawberry or Banana Sundae Puffs image

Smart Staple: Keep a box of puff pastry, which is the base for the sundae puffs, stashed in the freezer and you'll always be ready to make a decadent dessert. You can use any kind of fruit that's in season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed and cut into six 3 1/2-inch rounds
1/4 cup light corn syrup
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
2/3 cup sugar
1/2 cup cocoa powder
Coarse salt
4 firm-ripe bananas, thinly sliced
1 pint vanilla ice cream
1/4 cup chopped toasted walnuts

Steps:

  • Preheat oven to 375 degrees. Place puff pastry rounds, 2 inches apart, on a parchment-lined baking sheet and bake until golden and puffed, 15 to 20 minutes. Transfer to a wire rack and let cool.
  • Meanwhile, in a medium pot, combine corn syrup, cream, butter, sugar, cocoa powder, and pinch of salt; bring to a boil, whisking, over medium-high. Remove fudge sauce from heat and let cool slightly. (To store, refrigerate in an airtight container, up to 2 months.) Top each pastry with bananas, ice cream, sauce, and walnuts.

Nutrition Facts : Calories 536 g, Fat 29 g, Fiber 5 g, Protein 6 g, SaturatedFat 16 g

LEMON AND STRAWBERRY SUNDAES



Lemon and Strawberry Sundaes image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
1 cup part-skim ricotta, at room temperature
1 cup sugar
3 large eggs, at room temperature
3 teaspoons lemon zest (from 3 lemons) plus 1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 quart strawberries, hulled and diced
Pinch kosher salt
4 tablespoons sugar
1/2 cup heavy cream, chilled
1/2 teaspoon pure vanilla extract
1 pint vanilla or strawberry ice cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
  • Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
  • For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
  • Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.

STRAWBERRY CREAM PUFFS EXTRAORDINAIRE



Strawberry Cream Puffs Extraordinaire image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 19

3/4 cup butter
1 1/2 cup water
3/8 teaspoon salt
1 1/2 cups all-purpose flour
6 eggs
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
1 tablespoon Whip Cream Aid (available online and at specialty baking supply stores)
1 pint strawberries
2 squares semisweet chocolate
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
  • Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
  • While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
  • After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
  • Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
  • To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

BROWNIE SUNDAES WITH BANANA CHIPS



Brownie Sundaes with Banana Chips image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 Servings

Number Of Ingredients 12

Sauce
3/4 cup whipping cream
9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
Brownies
10 ounces semisweet chocolate, chopped
6 ounces bittersweet or semisweet chocolate,chopped
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
6 large eggs, separated
Powdered sugar
2 quarts vanilla ice cream
1/2 cup dried banana chips

Steps:

  • For sauce: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauce can be prepared 1 day ahead. Cover; chill. Rewarm sauce over low heat before serving.)
  • For brownies: Preheat oven to 350°F. Butter 13x9-inch metal baking pan. Line bottom with parchment paper. Butter paper; dust sides of pan and paper with flour. Tap out excess. Melt both chocolates and butter in heavy large saucepan over low heat, stirring until smooth. Cool to room temperature.
  • Using electric mixer, beat 1/2 cup sugar and yolks in large bowl until thick, about 4 minutes. Stir in chocolate mixture. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually beat in cup sugar. Continue beating until stiff peaks form. Using rubber spatula, gently fold whites into chocolate mixture in 3 additions.
  • Pour batter into prepared pan. Bake until brownie cracks around edges and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool on rack. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
  • Run knife around sides of brownie. Place baking sheet atop pan; invert brownie onto baking sheet. Remove pan. Peel off parchment. Invert brownie onto another baking sheet. Cut into 12 pieces.
  • Place 1 brownie in center of each plate. Sprinkle with powdered sugar. Top with ice cream. Spoon sauce over. Sprinkle with banana chips and serve immediately.

Tips:

  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Use ripe bananas. Overripe bananas will produce a sweeter, more flavorful cookie.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Be careful not to overbake the cookies. Overbaked cookies will be dry and crumbly.
  • Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

Strawberry or banana sundae puffs are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of these delightful cookies that will be enjoyed by people of all ages. So next time you're looking for a sweet snack, give these sundae puffs a try!

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