Nutella and banana parcels

Name: Nutella and banana parcels
Ingredients: 400 g flour; 12 g sugar; 1 g salt; 7 g dry yeast; 90 ml olive oil; 100 ml mineral water; 150 g Nutella; 2 medium bananas (240 g peeled); 10 ml olive oil; 10 g sesame seeds

Dessert - Nutella and banana parcels by Clarisa J. - Recipia

Nutella and banana parcels bake in the oven until golden, with slices of fruit in the middle. The dough, made with yeast, olive oil and mineral water, is rolled out thinly, then wrapped around the filling; the sesame seeds on top turn golden along with the parcels. Preparation: 25 minutes. Cooking: 20 minutes. Resting: 10 minutes. Total time: 55 minutes. Servings: 8. Approximately 425 kcal and 7 g protein per serving.

Ingredients

400 g flour
12 g sugar
1 g salt
7 g dry yeast
90 ml olive oil
100 ml mineral water
150 g Nutella
2 medium bananas (240 g peeled)
10 ml olive oil
10 g sesame seeds

Preparation

1. Mix 400 g flour, 12 g sugar, 1 g salt and 7 g dry yeast. Gradually pour in 100 ml mineral water and add 90 ml olive oil, until you have a smooth, non-sticky dough. 2. Wrap the dough in cling film and chill for 10 minutes. 3. Roll out the dough on a floured surface and cut a strip about 10 cm wide. Place a teaspoon of Nutella and a slice of banana along one edge, cover with dough, then cut into square parcels and press the edges with a fork. 4. Place the parcels on a baking tray lined with parchment paper. Brush them with 10 ml olive oil and sprinkle with 10 g sesame seeds. 5. Bake in an oven preheated to 180 °C for 20 minutes, until golden.

Notes

The bananas should be ripe but still firm; very soft ones get squashed when sliced and can come out of the dough. Large parcels take longer to brown, so keep them roughly the same size. Use a level teaspoon of Nutella, not a heaped one, so the edges stay clean for sealing. White or black sesame seeds work equally well, use whichever you have on hand. My little girl had hers with milk, and I had mine with coffee; I make them small, and the toasted sesame on top is my favorite detail. They’re easy to pack once they’ve cooled. To make a larger batch, double the dough and filling and bake the parcels in batches, without crowding the tray. You can use a cocoa and hazelnut spread instead, also 150 g; the dough contains gluten, and the spread contains hazelnuts and milk. Keep them in a sealed container in the fridge for up to 3 days; the dough gradually softens.