One 17 ounce package of frozen puff pastry, thawed
4 large firm bananas
1 - 2 tablespoons of lemon juice
1 cup of superfine sugar
1 teaspoon of ground allspice
1 egg, beaten

Preheat the oven to 425ºF. Brush a cookie sheet with water. On a floured board, roll out sheets of pastry into rectangles, 20 x 10 inches. Do not stretch the pastry or it will shrink during baking. To prevent this, let the dough rest for 5 to 10 minutes after rolling out. Trim the edges with a knife to straighten them. Let the pastry rest for 5 - 10 minutes, then cut into 16 squares about 5 inches each. Cut each banana into quarters crosswise and toss in lemon juice to prevent discoloration. Place 1 banana quarter diagonally in the center of each pastry square. Mix the sugar and allspice, then sprinkle 1 teaspoon over each banana piece. Brush the edges of 1 dough square with some of the beaten egg, then wrap the banana. Repeat for each dumpling. Brush the dumplings with the remaining beaten egg and sprinkle over the remaining spiced sugar. Arrange the dumplings on the cookie sheet, then bake in the oven for 15 - 20 minutes or until the pastry is puffed up and golden brown. Carefully lift the dumplings with a spatula. Serve warm. Makes 16