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1
Heat oven to 400F.
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2
Have a cookie sheet ready.
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3
Filling: Melt butter in a medium skillet over medium heat.
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4
Add sugar, rum, water and cinnamon and stir until sugar dissolves and mixture is syrupy, about 2 minutes.
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5
Stir in banana slices and cook, stirring occasionally, until bananas are coated with syrup and start to lose their shape.
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6
Scrape into a small bowl, mash slightly with a fork and cool about5 minutes.
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7
Stir in chocolate chips.
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8
Unfold pastry on a lightly floured surface.
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9
With a rolling pin, roll into a 12-inch square.
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10
With a pizza wheel or a knife, cut crosswise into six 2-inch wide strips, then lengthwise into eight 1-1/2 strips.
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11
You'll have 48 2x1-1/2-inch rectangles.
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12
Spread a teaspoon of filling down the center of half the rectangles, leaving a 1/4-inch border all around.
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13
Moisten border with water.
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14
Make a row of three 1/2-inch crosswise slits down the middle of the remaining rectangles.
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15
Place on the ones with the filling, lining up the edges with the bottom rectangles.
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16
Press tines of a fork around edges to seal in filling.
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17
Brush top of pastries lightly with egg.
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18
Using a spatula, transfer to an ungreased cookie sheet.
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19
Bake 15 minutes or until pastry is puffed and golden brown.
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20
Serve warm or at room temperature.
