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



  • 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


  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

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