Pillows with Caramelized Bananas

Name: Pillows with Caramelized Bananas
Ingredients: 2 bananas; 1 teaspoon cinnamon; 4 tablespoons sugar; 1 tablespoon margarine for greasing; 1 egg yolk. For the dough: 300 g flour; 1 teaspoon salt; 1 teaspoon vinegar; 250 g soft margarine; 12 cl water (as needed to knead the dough)

Dessert - Pillows with Caramelized Bananas by Anamaria N. - Recipia

The caramelized banana pillows are made from a flaky dough, prepared in several stages with margarine, then filled with bananas cooked in sugar and cinnamon. The dough requires a few trips to the refrigerator, so the recipe calls for a bit of patience, but the steps are simple. The bananas should be allowed to caramelize gently without being completely mashed, and the filling should be used after it has cooled. Quick Info Total time: not specified exactly; the recipe includes several cooling stages of 10 minutes each Preparation time: approximately 60-90 minutes, depending on how quickly the dough is rolled and folded Baking time: not specified; bake at 180 degrees Celsius until golden brown Servings: the number depends on the size of the cut circles Difficulty: medium Recipe type: dessert with puff pastry and caramelized banana filling Ingredients For the dough 300 g flour 1 teaspoon salt 1 teaspoon vinegar 250 g soft margarine 120 ml water, added for kneading For the filling 2 bananas 4 tablespoons sugar 1 teaspoon cinnamon 1 tablespoon margarine For sealing and brushing 1 egg, used for sealing the edges and brushing the pillows; the egg white is used for the edges, and the yolk on top Instructions 1. Prepare the dough In a bowl, combine the flour, salt, vinegar, and 50 g of the margarine prepared for the dough. Pour in the water and start kneading. Work the dough until it becomes smooth and no longer sticks to your hands. The amount of water is indicated as 120 ml, but the original recipe also mentions using as much as needed for kneading. If the dough is still too dry, add water gradually, not all at once. Cover the bowl with plastic wrap and refrigerate the dough for 10 minutes. 2. Roll out and fold the dough After the first cooling, dust the work surface with flour and roll out the dough into a sheet. Place the remaining margarine (the difference up to the 250 g specified for the dough) in the center. Fold the sheet so that the margarine remains inside, then refrigerate the dough again for 10 minutes. After this step, repeat the rolling, folding, and cooling process five more times, as per the recipe. It is important for the dough to go through the refrigerator each time, as the margarine needs to remain as cold as possible between the layers of dough. If it starts to soften too much while working, do not force the rolling; continue after cooling. 3. Prepare the banana filling Peel the bananas and slice them into rounds. In a skillet, add a tablespoon of margarine and the four tablespoons of sugar. When the sugar starts to melt, add the banana slices and cinnamon. Gently stir so that the bananas do not get mashed. Leave them on the heat until the sugar caramelizes and the bananas are coated in the mixture formed in the skillet. The filling should be allowed to cool before being placed on the dough. 4. Cut the dough After completing all the rolling and cooling stages, dust the surface again with a little flour and roll out a thin sheet. Using a round cutter, cut out circles. The size is not specified in the recipe, so you can use a suitable shape for the pillows you want to achieve. It is important to leave enough space in the center for the filling and for sealing the edges. 5. Fill and seal the pillows Place a teaspoon of the caramelized banana filling in the center of each circle. Fold the circle over the filling to form a semicircle. Brush the edge with egg white, then press firmly to seal the dough. Carefully close each pillow, especially where the dough meets, to prevent the filling from leaking during baking. 6. Bake the dessert Arrange the pillows on a baking tray lined with parchment paper. Brush their surface with egg yolk. The original recipe mentions using the leftover egg white for sealing and the yolk for browning. Place the tray in an oven preheated to 180 degrees Celsius. Bake until the dough is nicely golden brown. The exact baking time is not specified, so watch the color of the dough during the second half of baking. Remove the pillows when they are golden on the surface. Why I make this recipe often I love this recipe because it uses simple ingredients and transforms ripe bananas into a perfect filling for a flaky dessert. The portions can be made smaller or larger, depending on the shape used, and the process is easy to follow even though the dough has several cooling stages. The caramelized bananas can be prepared in advance, as long as they are allowed to cool before filling. Tips and variations Tips Knead the dough until it no longer sticks to your hands, but do not add too much flour. The dough should be pliable enough to roll and fold. The margarine used for folding must remain inside the sheet. If it leaks or the dough becomes too soft, a 10-minute cooling period is necessary before the next rolling. Gently mix the bananas in the skillet. The rounds hold their shape better if turned and moved gently. Allow the filling to cool before placing it on the dough. A hot filling can soften the sheet and make sealing more difficult. Do not add too much filling to each circle. A teaspoon is the indicated amount in the recipe and leaves enough space for sealing the edges. Substitutions The original recipe does not provide substitutions for the main ingredients. To maintain the texture of the dough and the folding method, it is recommended to use the indicated ingredients and quantities. Variations You can change only the final shape of the pieces, using smaller or larger circles without altering the dough and filling. Depending on the size, the number of pillows obtained will also change. Another option is to cut the circles with a slightly smaller shape for individual servings. The amount of filling remains the same as in the recipe: one teaspoon for each piece. Serving ideas The pillows are served after they have cooled enough to be handled. They can be placed on a dessert platter or served as a sweet snack. The recipe does not include a sauce or topping, so they can be enjoyed simply, with the caramelized banana filling inside. Frequently asked questions 1. Why does the dough need to be chilled multiple times? Chilling helps keep the margarine between the layers of dough during rolling and folding. The recipe specifies repeating this step five times, with 10 minutes in the refrigerator after each folding. 2. Can I use all the margarine at once in the dough? No. Of the 250 g of margarine for the dough, 50 g are added at the beginning with the flour, salt, and vinegar. The rest is added in the center of the rolled sheet for the folding stage. 3. When is the cinnamon added? Cinnamon is added to the skillet after the sugar starts to melt, along with the banana rounds. Stir gently until the sugar caramelizes. 4. How are the edges of the pillows sealed? After placing the filling, fold the circle and brush the edge with egg white. Press firmly on the edges to ensure the two layers of dough stick together. The yolk is then used for brushing on top. 5. How long do they bake? The source does not specify an exact number of minutes. The pillows bake at 180 degrees Celsius until they are nicely golden on the surface. The duration may vary depending on the thickness of the dough and the size of the pieces. Nutritional values The values below are estimates for the entire amount of dough and filling, as the final number of pillows is not specified. The calculation may vary depending on the type of margarine used and the amount of egg remaining on the surface of the dough. For the entire recipe: Calories: approximately 3,200-3,500 kcal Protein: approximately 35-45 g Carbohydrates: approximately 320-350 g Fat: approximately 200-220 g If the dough is divided into 20 pieces, one pillow would have approximately 160-175 kcal. This value is just an average, not an exact measurement. Larger pieces will have proportionally more calories, while smaller ones will have fewer. Storage and reheating Baked pillows should be stored after cooling in a covered container to prevent them from drying out. Since they have a caramelized banana filling and margarine dough, the texture is best on the first day when the dough is still flaky and golden. To reheat, place the pieces in a warm oven for a short time until warmed through. The exact duration is not specified in the recipe. It is better to heat them gradually so that the filling does not burn before the dough is warm. Storing in the refrigerator may soften the dough, which is why the pillows are more enjoyable when consumed fresh.

Pillows with Caramelized Bananas

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