puff pastry – Fun Foodie Family

I was reading a cooking magazine today that shared a recipe for Nutella and Banana Crepes. I had over ripe bananas and almost an entire container of Nutella in my pantry. I also remembered I had a box of puff pastry in the freezer. I would love to make crepes, but one of my favorite things on the planet is puff pastry. It is crispy on the outside and ooey and gooey on the inside. What a perfect combination!

Nutella and Banana Puff Pastry

Ingredients

1 package puff pastry- I use Pepperidge Farm.
1-2 bananas, sliced
1 small container of Nutella- I had a bit leftover that I snacked on while I baked.
1 egg yolk, beaten
sprinkle of kosher salt

Directions

Take your puff pastry out and defrost it- follow the directions on the box. Preheat oven to 450. Put one puff pastry sheet down on a silicon baking sheet…get one of these. I actually want to buy more. They are awesome. Add your nutella to the bottom sheet.

Add your sliced bananas.

Cover that with your second puff pastry sheet. Crimp the edges, add your egg yolk on top with a pastry brush, and poke a few holes on top to let the steam escape.

Let it cook until crispy brown on top, about 20 minutes or so. Let it sit for at least 10 minutes. Moved to a cutting board and cut with a pizza cutter. So good guys; you need to try this. So easy and so delicious. The girls and I gobbled it up plain, but I think it would be great with a nice scoop of vanilla ice cream.

Pie dough always seems daunting to me. I understand how lots of people like to make homemade crusts. It can be very therapeutic. It is not very hard, just time consuming. When I want pie, I usually want it immediately. Short of getting it out at a restaurant or getting those so-so pies from the freezer section, this homemade pie is easy as, well, pie.

Store pie crusts are perfectly acceptable to use; there are a lot of good brands out there. I had a package of puff pastry in my freezer and was thinking of making some mini-hand pies, but then I thought of just making a regular size one with some leftover blueberries and blackberries I had in the fridge. So I defrosted the pastry dough, and then put all my berries in a bowl mixed together with 2 tablespoons of sugar. I put down one side of a pastry sheet and covered it with the berries.

Then I covered it with the other piece of pastry dough, crimped the edges with a fork, then covered it top of it with an egg wash with a pastry brush.