Chocolate hazelnut and banana pillows
1 egg
1 tbsp. water
All-purpose flour
1/2 of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tbsp. hazelnut chocolate spread
1 medium banana, cut into 18slices
2 tbsp. confectioners' sugar
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.
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