Chocolate Hazelnut and Banana Pillows

Sometimes, individual desserts work best....and these puff pastry pillows really are the best!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • cool: 10 minutes
  • Serves: 9

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3 tablespoons hazelnut chocolate spread
  • 1 medium banana, cut into 18 slices
  • 2 tablespoons confectioners’ sugar or unsweetened cocoa powder

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Cut into 9 (about 3-inch) squares.  Brush the edges of the pastries with the egg mixture.

  3. Place 1 teaspoon hazelnut chocolate spread in the center of each pastry.  Top each with 2 slices banana.  Fold the pastry over the filling to form a triangle.  Press the edges to seal.  Crimp the edges with a fork.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.

  4. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Sprinkle with the confectioners' sugar.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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