Ingredients:
- 1 sheet puff pastry (store-bought, thawed if frozen)
- 2 medium ripe bananas
- 3–4 tbsp chocolate hazelnut spread (like Nutella)
- 1 egg (beaten, for egg wash)
- 2 tbsp chopped hazelnuts (optional, for crunch)
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the pastry
- Preheat oven to 200°C (400°F).
- Roll out the puff pastry sheet on a lightly floured surface.
- Add the filling
- Spread an even layer of hazelnut chocolate spread over the pastry, leaving a small border around the edges.
- Slice bananas into thin rounds and arrange them evenly on top.
- Sprinkle with chopped hazelnuts if using.
- Roll it up
- Carefully roll the pastry sheet into a log, starting from the long edge.
- Slice the roll into 2–3 cm wide pieces (like pinwheels).
- Bake
- Place the rolls flat on a baking tray lined with parchment paper.
- Brush tops with beaten egg for a golden finish.
- Bake for 15–20 minutes, or until puffed and golden brown.
- Cool & serve
- Let cool slightly, dust with powdered sugar if desired, and serve warm.
Serving Suggestions:
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Drizzle with extra melted chocolate before serving.
- Enjoy as a sweet breakfast pastry with coffee or tea.
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