Directions:

Pulse butter, flour, bacon, and salt in food processor until coarse. Add cold whiskey a little at a time while continuing to pulse. When dough forms a ball, remove and chill for at least 1 hour.

Roll dough 1/4″ thick. Cut into 6″ circles. This dough yields approximately 12 circles. Preheat oven to 375˚F.

Fold chopped Goo Goo Clusters into pureed bananas. Using tablespoon of filling for each pastry circle, lay filling in an oblong shape in the middle of the pastry. Add a small layer of thinly sliced bananas on top of filling.

Dip finger into egg yolk (whisked) and “paint” edges of pastry. Fold pastry in half making sure filling is secure by crimping dough with fingers. On a parchment lined cookie sheet, place pastries without touching. Trim any excess dough and crimp with fork. Brush egg white over top of pastries. Pierce top once with a knife.

Bake on center rack for 20 minutes. Pastries will be light brown.

While pastries are baking, make whiskey sauce. In a heavy bottomed sauce pan, on medium heat, slow whisk all ingredients except whiskey for about 5 minutes or until sauce starts to bubble and thicken. Whisk in whiskey and cook for another 1-2 minutes.

Assembly:

Drizzle small amount of whiskey sauce on serving plate. Place pastry in center of plate. Drizzle small amount of whiskey sauce on top of pastry. Sprinkle nuts on top of pastry. Sprinkle Goo Goo pieces on top of pastry. Sprinkle crumbled bacon on top of pastry. Serve!