Most banana cream pies are made with uncooked bananas so we were a little cautious with this banana cream turnover pastries recipe. But the bananas–even though they were cooked–buried in all that Bavarian cream, were excellent. The filling is very much like an old-fashioned banana pudding.
FREE Baking Guide
- 1 pie crust dough for six turnovers
- 1 tablespoon cold water
- 1 cup ripe, sliced bananas
- 1 cup Bavarian cream filling at room temperature
Preheat the oven to 350 degrees.
- Roll out the pie crust until it is just less than 1/4-inch thick.
- Use a dough press to cut out six circles for the little pies.
- Mix the bananas and the Bavarian cream together.
- Place the circles in the dough press one at a time. Scoop about 1/3 cup filling into the center. Brush the edges with water and fold and crimp with press. Place the completed pie on the baking sheet. Repeat with the remaining five dough circles. Poke four sets of vent holes in each pie to allow steam to escape as the pies bake.
- Bake for about 16 minutes or the pies begin to brown. Remove to a wire rack to cool.
The Icing for the Banana Cream Turnover Pastries
You may use whatever flavor you prefer: vanilla, brown sugar caramel, orange, lemon, butter rum, butterscotch, or more. For these pies, we used vanilla flavor.
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons meringue powder
- 2-3 tablespoons water
- 1/2 teaspoon flavor
Mix the powdered sugar with the meringue powder. Add the water and the flavor. Mix until smooth and spreadable adding more water as necessary. Do not make the frosting too thin. Drizzle the frosting over the completed banana cream turnover pastries using a disposable pastry bag or a zipper-type plastic bag with the corner cut.
(Updated from May 25, 2014)