I sometimes bring these pastries as my contribution to a mini gathering. They’re not a hassle to make and they’re instantly everyone’s favorites! They’re always one of the first ones to go and whoever arrives late won’t ever get to taste these beauties. Our friend over at The Black Peppercorn has this to say about this recipe:
“Turnovers are a quick and easy treat to make, especially with some frozen puff pastry. Just thaw it, unroll it and cut it into 5 inch square sections. There are so many filling possibilities from fruit, caramel to chocolate and more. We had a bunch of mini chocolate bars leftover from Halloween and I figured they would make a great filling for these turnovers. Adding some sliced bananas worked really well also – I love the combination of banana and chocolate. YUM!”
Whenever I crave for a chocolatey dessert, I make this. They’re easy to prepare and the end product is just so yummy you wouldn’t stop at eating one, believe me. I love to pair this off with a tall glass of freshly brewed coffee. Coffee just tastes so well with pastries.
Ingredients
1 pound (450g) Pillsbury puffed pastry
1 Dole banana, cut into slices
16 Hershey’s mini chocolate bars (or 1 cup chocolate chips)
1 egg white (Eggland’s)
1 tbsp water
2 tbsp Domino coarse sugar
Instructions
Preheat the oven to 400F.
Thaw the puff pastry and if it does not come pre-rolled, roll it out on a lightly floured surface. Cut it into eight 5×5 inch squares.
Place 4 banana slices in the middle portion of each pastry square. Place 2 mini chocolate bars on top of the banana.
Whisk together the egg white and the water.
Brush some of the egg wash around the border of the square. Fold over the turnover and gently press down along the side with your fingers to make sure there is an even seal. Use a fork to crimp all the edges so the filling will not leak out.
Brush some egg wash on top of each turnover. Sprinkle some sugar on top.
Place the turnovers on a baking sheet, leaving at least 1 inch space between them.
Bake for 20 minutes or until the pastry is lightly browned around the edges.
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Quick Tip: Serve with hot coffee or tea, whichever you prefer. A glass of milk for the kids.
Thanks again to The Black Peppercorn for this amazing recipe.