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Nutella Pastry Pockets

Posted by on April 21 2011 in Breakfast, Desserts, Featured, Holiday, Recipe

Somewhere between the coffee and the Bloody Mary this Easter brunch, these powdered pastry heroics will showcase the baker in you. Nothing fancy, nothing exotic, just Nutella and some sliced bananas between the light airy layers of a puff pastry.

Incredibly easy to make, they will have you in and out of the kitchen in about 20 minutes or less. That is, if you use store-bought puff pastry. If you want to get elbow deep and pull a Ms. Martha Stewart, than have it and make the puff pastry from scratch—just add about 1 ½ hours to that 15-20 minute session and nix the easy in it.

Either way you bake it up, these are delicious, and psst…these can be made the night before and leave you more time to get your game on for the annual Easter egg hunt.

Nutella Pastry Pockets

Makes 18 pastry pockets

Preparation: Line bake sheet with parchment paper or a silpat. Heat oven to 450 degrees F.

· 1 box of frozen puff pastry

· 1 cup Nutella

· 2 bananas, sliced or your choice of fruit

· Egg wash (recipe follows)

· ¼ cup of confectioner sugar (for dusting)

· ¼ cup of chocolate, melted (for drizzling)

Assembly

1. Thaw frozen puff pastry according to instructions on the box. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping.

2. Once the puff pastry is thawed cut out 4 inch squares. Pipe Nutella in the shape of a triangle on puff pastry, place banana slices on top and then pipe a second layer of Nutella on top of that. Using a brush or your fingers spread a layer of egg wash along all four edges. Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal. Finish with a final brushing of egg wash on top of the pastry. Bake at 450 degrees for approximately 10-12 minutes or until tops are golden.

3. Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.

Egg Wash

· 1 egg

· 1 tablespoon water

Instruction:

Lightly beat egg and water until blended

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7 Responses leave one →
  1. April 21, 2011

    Um, yum. Why did I never think of this before? I have pastry in the fridge right now!

  2. April 21, 2011

    I just made homemade nutella poptarts, but your pastries look so much prettier than mine! I’ll definitely be trying these!

  3. April 22, 2011

    Yum! Nutella and bananas. This is a great brunch idea.

  4. April 22, 2011

    Umm, heavenly! I’ve got to make these immediately.

  5. May 8, 2012

    Love this – when you say they can be made the night before – do you mean assembled only? or would you bake them the night before as well?

    Thanks!

  6. Wendy permalink
    March 30, 2013

    Ok so I made these for Easter brunch. I only had 6″ puff pastries, so we’ll see what everyone thinks!

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