Banana Puffs, Plantain Puffs, Ethakka Puffs

Initial Preparation:

1. Thaw the puff pastry sheets as instructed in the package. Then cut it into 8 pieces and set aside. I used 2 full sheets.
2. Steam cook the ripe plantain(with skin-in) for about 8-12 minutes or until the plantain skin is cracked.
3. Remove from heat and let it cool completely. Once cooled, remove the skin and cut the plantain into bite sized pieces and set aside.
4. Line a baking sheet with parchment paper and set aside.

Filling Preparation:

1. Heat ghee in a large pan, add in the chopped cashew nuts and raisins. Fry until the cashew nuts are slightly golden in color.
2. Then add in the chopped plantain pieces and saute for a minute on low heat.
3. Add in the grated coconut, saute for 2 minutes on low-medium heat.
4. Then add in the sugar and mix well for about 1 minute on low heat. Now add in the cardamom powder and combine well.
5. Remove from heat and let it cool completely.

Making Puffs:

1. Preheat oven to 400°F.
2. Sprinkle little all-purpose flour on the working surface, place the pastry sheet pieces on it.
3. Slightly stretch each pastry sheet pieces with a roller. Place coconut filling into one side of the pastry sheet piece, then fold and seal the puffs perfectly (refer video).
4. Arrange the puffs in the prepared baking tray, leave some space between each puffs.
5. Beat the egg white and brush it on the prepared puffs.
6. Bake for 15 – 22 minutes or until the puffs turns medium golden color on top.
7. Serve hot.