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Line a baking sheet with parchment paper; set aside. In a large bowl beat the 1/3 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat for 3 minutes on medium speed. Add egg and the water; beat until combined. Beat in as much of the flour as you can. Stir in any remaining flour. Shape dough into a disk. Wrap in plastic wrap; chill 1 hour or until easy to handle.
Preheat oven to 400°F. For filling, in a bowl combine banana, ice cream topping, pecans, bourbon and cinnamon.
On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 4-inch round cutter, cut the dough into rounds, rerolling scraps as necessary. Place about 1 tablespoon of the filling in the center of each round. Brush edges of pastry circles with a little water. Fold each circle in half over filling; press edges to seal. Place pies on prepared baking sheet. Melt the remaining 1 tablespoon butter. Brush pies with the butter.
Bake about 15 minutes or until lightly browned. Sift powdered sugar over pies. Serve warm.