Puff pastry with bananas and chocolate

Name: Puff pastry with bananas and chocolate - Mariana M.
Ingredients: 1 package of puff pastry; 2 bananas; 300 g of chocolate spread; 1 egg

Dessert - Puff pastry with bananas and chocolate by Mariana M. - Recipia

I made these puff pastries with bananas and chocolate cream when I wanted something quick, without much hassle in the morning or when I needed something sweet for coffee. If you have a pack of puff pastry in the freezer and some forgotten bananas around the house, the recipe goes really fast. Most of the time I prepare them when the dough is already almost thawed, it takes a little while to fill them and put them in the oven. They are ready in about half an hour, which is convenient especially in the morning. Quick Info Total time: 30-35 minutes Preparation time: 10-15 minutes (depending on how quickly you thaw the dough) Baking time: 20-25 minutes Servings: 12 pieces Difficulty: easy Recipe type: quick dessert, sweet snack, breakfast Ingredients 1 pack of puff pastry (usually 400-500g) 2 bananas 300 g Fineti cream (or any spreadable chocolate cream) 1 egg Preparation method 1. Take the puff pastry out of the freezer and let it thaw at room temperature. It usually takes about 15-20 minutes, depending on how thick the sheets are. 2. Dust the work surface with a little flour so the pastry doesn’t stick. Place the sheet and roll it out gently with a rolling pin, just enough to make it a bit more even in thickness. Don’t press too hard, you don’t want it too thin. 3. Cut the dough first lengthwise into three strips, then widthwise into four, so you get 12 roughly equal squares. 4. Peel the bananas and slice them diagonally, about half a centimeter thick. This helps them cover the surface of the pastry better. 5. On half of each square, spread a generous layer of Fineti cream, leaving the edges free (about half a centimeter to the edge). 6. Place 3 slices of banana on top of the cream, trying to center them in the square. 7. Fold the square over the filling, covering the bananas and cream. Press the edges with a fork to seal them somewhat. They don’t have to be perfectly sealed, but they should stay somewhat closed. 8. Place the rolls on a baking tray lined with parchment paper, leaving a little space between them. If you’re using two trays, you can bake them one at a time. 9. Beat the egg with a fork and brush each piece of pastry on top. This step helps them get a shiny crust when baked. 10. Place the tray in the preheated oven at high heat (200-220°C, without ventilation) for 20-25 minutes. Check after 20 minutes, they brown quite quickly. They are ready when they have a uniform golden color. 11. Take them out of the oven and let them cool slightly. When they are no longer hot, sprinkle powdered sugar on top, if you want. Why I make this recipe often It’s a quick way to use puff pastry and overripe bananas. They are good warm or at room temperature, they hold up decently for a few hours. You don’t have to be very careful about the appearance; they turn out fine even if they aren’t perfectly sealed. They can be prepared in the morning or when you have unexpected guests. The ingredients are simple, and the result is quite filling. Tips and variations Tips 1. Don’t roll the dough too thin. The pastry becomes crisper if it’s not pressed excessively. 2. Don’t overload with filling, otherwise, the cream might spill out while baking. 3. Cut the bananas just before assembling so they don’t oxidize. Substitutions 1. You can use any spreadable chocolate or nut cream, not just Fineti. 2. Bananas can be replaced with apple or pear slices if you don’t have bananas. 3. The egg for brushing can be substituted with milk, but the crust won’t be as shiny. Variations 1. You can add a little cinnamon over the bananas, but it’s optional. 2. Instead of folding them, you can roll the pastry and cut slices if you want a different shape. 3. Sprinkle chopped nuts or almonds over the cream for extra texture. Serving ideas 1. They are good warm, straight from the oven, but can also be eaten cold. 2. You can add a little Greek yogurt or whipped cream next to them, especially for dessert. 3. They are suitable for coffee, breakfast, or as an afternoon snack. Frequently asked questions 1. Can I use homemade puff pastry? Yes, if you have time to make homemade puff pastry, it works just as well. It needs to be rolled and cut the same way. 2. Can they be frozen before or after baking? I do not recommend freezing after baking. Before baking, you can freeze the already formed rolls, then bake them directly from frozen, with a few extra minutes in the oven. 3. Can they be kept from one day to the next? Yes, but the pastry softens after a few hours. They are best fresh or on the same day. 4. What do I do if I don’t have an egg for brushing? You can brush with a little milk or leave it without, but the surface won’t be as golden. 5. What can I sprinkle at the end if I don’t want sugar? You can leave them plain or sprinkle a little cinnamon, but it’s not mandatory. Nutritional values Approximately, for one piece (out of a total of 12): Calories: 210-230 kcal Carbohydrates: 25 g Proteins: 3-4 g Fats: 11-12 g The values vary depending on the dough and how much cream you use for each piece. They are not diet desserts, but they are filling due to the combination of chocolate and bananas. Storage and reheating They keep well for a few hours at room temperature, but I do not recommend keeping them overnight, as the pastry softens. If you want to reheat them, put them in the oven for a few minutes, not in the microwave, to regain their crispiness on the outside. If there are leftovers, it’s better to keep them uncovered or just with a napkin over them. Freezing after baking is not recommended.

Preparation

We thaw the puff pastry. We cut the bananas into slightly oblique slices. We dust the table with flour, place the dough, and roll it out a little. We cut it into 3 pieces lengthwise and 4 pieces widthwise. This gives us 12 squares. We put a small amount of filling on half of a square, but not all the way to the edges, and on top we add 3 slices of banana. We fold it and gently press the edges with a fork. We place them on a baking tray lined with parchment paper and brush them with beaten egg. We put the tray in the oven at a high temperature for 20-25 minutes, until they turn golden. After they cool down, we dust them with sugar!

Puff pastry with bananas and chocolate

Preparation

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