Ingredients:
90 g (3 oz) milk chocolate
1-2 overripe bananas
1 egg
Powdered sugar for dusting (optional)
Instructions:
Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius).
Roughly chop the milk chocolate into small pieces. Tip: If you prefer a smoother chocolate experience, you can use a cheese grater to grate the chocolate instead.
Unfold the puff pastry dough and spread it out flat on a lightly floured surface.
Cut the puff pastry dough into squares or any other desired shapes.
Place a few pieces of chopped milk chocolate and banana slices in the center of each puff pastry square.
In a small bowl, whisk the egg. Brush the edges of the pastry squares with the egg wash. Tip: Egg wash helps seal the pastries and creates a golden brown color while baking.
Fold the puff pastry squares diagonally to form triangles, enclosing the chocolate and banana filling. You can use a fork to crimp the edges shut to ensure they stay sealed.
Place the pastries on a baking sheet lined with parchment paper. Brush the tops of the pastries with the remaining egg wash.
Bake the pastries for 15-20 minutes, or until golden brown and puffed.
Once the pastries are golden brown, remove them from the oven and let them cool slightly before dusting with powdered sugar (optional) and serving.
Enjoy!
Additional Tips:
If you don’t have any powdered sugar, you can substitute granulated sugar or a drizzle of honey or maple syrup.
For a richer flavor, you can use dark chocolate instead of milk chocolate.
You can add a pinch of cinnamon or nutmeg to the chocolate and banana filling for extra flavor.
You can also add a dollop of whipped cream or vanilla ice cream on the side for an extra decadent dessert.