Banana slippers

Banana slippers are small pastries made from puff pastry, filled with caramelized bananas in sugar, butter, and cinnamon. The name comes from their half-moon shape, resembling slippers. They are usually made larger, but I have made them smaller so that the portions can serve the whole family. They can be prepared with homemade dough or, more simply, with store-bought dough. Quick info Total time: not specified exactly; the dough needs several refrigeration stages Preparation time: includes kneading, rolling out the dough, caramelizing the bananas, and forming the slippers Baking time: until golden brown, at 200°C Servings: the number depends on the size of the slippers Difficulty: medium, especially due to the folding of the dough Recipe type: banana dessert, suitable for breakfast or snack Ingredients For the puff pastry: 250 g flour 1 teaspoon salt 1 teaspoon vinegar 250 g soft butter 10 cl water, i.e., 100 ml For the filling: 500 g peeled bananas A small piece of butter, approximately the size of a tablespoon 5 tablespoons sugar 1 teaspoon heaped cinnamon For brushing: 1 egg Preparation method 1. Preparing the dough Put the flour in a bowl and add the salt, vinegar, and 50 g of the total amount of butter. Gradually pour in the water in a thin stream while working the dough with your hands. Knead until you obtain a homogeneous and non-sticky dough. If you are working the dough directly in the bowl, try to gather all the ingredients from the edges well so that the butter is distributed as evenly as possible. Cover the bowl with plastic wrap and let the dough chill in the refrigerator for 10 minutes. 2. Folding the dough Sprinkle a little flour on the work surface and roll out the dough with a rolling pin into a round shape. It can also be rolled out on a sheet of parchment paper, which helps with handling. Place the remaining butter in the center of the sheet, then bring the edges of the dough over the butter to form a pouch. Roll out again with the rolling pin and fold the dough. Put it in the fridge for 15 minutes. After this stage, the rolling and folding process is repeated five more times, and the dough is left in the fridge for 10 minutes after each folding. These stages create the layers of the dough. It is important for the dough to remain cold and not to be worked for too long continuously, especially if it is warm in the kitchen. If you do not want to use the dough immediately, you can wrap it in plastic wrap and freeze it for another time. Store-bought puff pastry can also be used. 3. Preparing the banana filling Peel the bananas and slice them into rounds. Place them in a pan together with the sugar, butter, and cinnamon. Sauté them over medium heat, stirring gently, until the sugar and butter form a caramelized mixture and the bananas soften. Stir gently so that the rounds do not completely break apart. Let the filling cool before placing it on the dough. If it is too hot, it may soften the sheet and make it harder to form the slippers. 4. Forming the slippers Roll out the thin sheet on the work surface. Cut pieces of dough and place a little of the caramelized banana filling on each. Do not put too much, as the edges need to stick well. Cut the dough with a fluted roller so that each piece has a half-moon shape. If you do not have a fluted roller, a simple cutter can also be used, but the specific shape is that of a slipper. Separate the egg white from the yolk. Brush the edges of the dough with the egg white and fold each piece to form a semicircle. Press the edges gently to stick them together. Beat the yolk together with the remaining egg white and brush the surface of each slipper. This mixture helps them brown during baking. 5. Baking Place the slippers on a baking tray lined with parchment paper. Put the tray in the preheated oven at 200°C and bake until the dough is golden brown. The recipe does not specify an exact number of minutes, as the time depends on the size of the slippers and the oven. Check them towards the end of baking; they are ready when they have a golden color and the dough is well baked. Why I make the recipe often I love the recipe because it uses simple ingredients and can be easily adapted depending on how many servings are needed. The slippers can be made larger or smaller, and the dough can be prepared in advance and frozen. Caramelized bananas go well with cinnamon, and the puff pastry makes the dessert more substantial than a simple fruit filling. Moreover, they are easy to serve without needing to portion them after baking. Tips Keep the dough cold during the folds. If it starts to become very soft or the butter begins to ooze out, put it back in the fridge before continuing. Roll out the dough thinly, but not so much that it breaks when you add the filling. The edges should remain clean to stick with the egg white. The banana filling should be cooled before use. Warm bananas and caramel syrup can make the dough soft and difficult to close. Do not overload the slippers with too much filling. It is better to put a little and be able to stick the edges well than to have them open in the tray. Substitutions Homemade puff pastry can be replaced with store-bought puff pastry. It is a suitable option when you want to reduce preparation time. If you do not want a very intense cinnamon flavor, use a leveled teaspoon instead of a heaped one. The recipe allows for this adjustment. No substitute for the egg is provided in the recipe source. The egg is used for sealing the edges and brushing the surface before baking. Variations The slippers can be made wider, in the traditional shape, or smaller for more servings. The size also influences the amount of filling needed for each piece. The dough can be prepared in advance, wrapped in plastic wrap, and frozen. When using, it is utilized after being thawed, without changing the filling or the formation steps. The amount of cinnamon can be adjusted according to how flavorful you want the dessert. The bananas remain the base of the filling, and the sugar and butter are what form the caramel. Serving ideas Banana slippers can be served with milk, tea, hot chocolate, or coffee. They are suitable both warm and after they have cooled. Frequently asked questions Can I use store-bought dough? Yes. Store-bought puff pastry can replace homemade dough. Roll it out thinly and continue directly with the caramelized banana filling. Can I freeze the dough? Yes. The kneaded and folded dough can be wrapped in plastic wrap and frozen for another use. The recipe indicates keeping it this way before use. Why is vinegar added to the dough? Vinegar is included in the composition of the puff pastry in this recipe, along with flour, salt, butter, and water. The amount is small and does not change the final taste of the dessert. How do I prevent the filling from leaking out? Put a small amount of bananas on each piece of dough and brush the edges with egg white before folding. Press the edges after forming the semicircle so that the dough sticks together. When are the slippers ready? They are ready when the surface is golden brown, and the dough looks baked. The exact time is not mentioned and may vary depending on the size of the slippers and the oven. Nutritional values The values are approximate and refer to the entire quantity of ingredients, as the final number of slippers and portion sizes are not specified. For the whole recipe: approximately 3,500-3,700 kcal, 450-470 g carbohydrates, 190-210 g fats, and 40-45 g proteins. The estimate includes the flour, the 250 g of butter in the dough, the butter used for the bananas, the sugar, the bananas, and the egg. The value per piece can only be calculated after determining how many slippers you get. For example, if there are 12 pieces, the values are approximately divided by 12, but the portion size can change the result. Storage and reheating Baked slippers should be stored after cooling in a covered container. Because they have puff pastry, the texture is better on the day of baking when the layers are still tender and crispy. If they are left for later, you can reheat them until they become pleasant to serve again. Avoid leaving them uncovered for too long, as the dough can dry out. Unused dough can be wrapped in plastic wrap and frozen, following the steps above.

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan