Recipe
Ingredients
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1 egg
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1 tablespoon water
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2 tablespoons all-purpose flour
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
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3 tablespoons hazelnut chocolate spread
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1 medium banana, cut into 18 slices
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2 tablespoons confectioners’ sugar or unsweetened cocoa powder
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
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.
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.
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.
Watch a how-to demonstration of this recipe technique.
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